Lemon Curd
Lemon juice, lemon zest and granulated sugar come together in this vegetarian — 60 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a heatproof bowl, whisk together the whole eggs, egg yolks and sugar until smooth, then whisk in the lemon juice, lemon zest and a pinch of salt.
- Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, to create a gentle double boiler.
- Cook the mixture, whisking constantly, for 8 to 10 minutes until it thickens enough to coat the back of a spoon and reaches about 170°F (77°C).
- Remove the bowl from the heat and whisk in the cold butter one tablespoon at a time, letting each piece melt fully before adding the next, until the curd is glossy and smooth.
- Pour the curd through a fine-mesh sieve into a clean bowl to catch the zest and any cooked egg, giving a silky texture.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill in the refrigerator for at least 2 hours until fully set.
- Store the finished lemon curd in a sealed jar in the refrigerator and use within one week.
You'll use: Saucepan · Pan · Whisk
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Lemon Curd take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Lemon Curd vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Lemon Curd is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lemon curd-2.jpg by jules, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.