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Lemon Curd

Course Dessert
Keyword lemon
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 cups
Author Heather


  • Mesh strainer


  • 8 egg yolks
  • 2 full eggs
  • 2 cups sugar
  • 2/3 cups lemon juice I like to use Real Lemon bottled lemon juice because I am lazy and don't like to squeeze lemons
  • 1 teaspoon vanilla extract
  • Grated zest of 2 lemons


  • In a medium large saucepan mix together sugar and egg yolks. 
  • Add in lemon juice and cook over medium heat until thick and coats the back of the spoon. Do not let it boil if you can help it, it will make the eggs in the curd curdle. 
  • Remove from heat. 
  • Strain the curd through a mesh strainer.
  • Stir in vanilla and lemon zest.
  • Cover with plastic wrap pressed directly onto the curd.  Refrigerate for at least 2 hours or overnight.


Adapted slightly from Martha Stewart Cupcakes.
For tips on how to separate your eggs, check out this post.