Curd thickens because the eggs set, which means the only real risk is scrambling them. Two things prevent it: constant whisking and a thermometer. It's done at 170°F and the eggs curdle at 180°F, so that ten-degree window is the whole game — and it's why the butter goes in off the heat at the end.
The ratio4 yolks + ½ cup sugar + ½ cup lemon juice → 170°F, then whisk in 6 tbsp butter off the heat.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook12 min
Makes1½ cups
CuisineBritish
Cost$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for1servings
Egg yolks
Four. Whole eggs make a lighter, less rich curd — yolks only is the proper version.
Whisk coldYolks, sugar, lemon juice, zest and salt whisked together in a saucepan before any heat. Starting cold and rising slowly is safer than a double boiler and faster.
Heat low, whisk constantlyMedium-low, whisking without stopping, especially the corners of the pan. It takes eight to ten minutes and it thickens suddenly at the end.
Pull at 170°FIt coats a spoon and holds a line when you draw a finger through. If you don't have a thermometer, that line test is reliable.
Butter off the heatCubes whisked in a few at a time. It goes from dull to glossy as they melt in.
Strain and pressThrough a fine sieve to catch the zest and any bit of egg that set. Press cling film onto the surface so it doesn't skin. Keeps two weeks.
Make it yoursLime, passionfruit, or blood orange all work on the same ratio. Preserved lemon in place of some zest is unusual and good. Folded into whipped cream it becomes a fool.
Can you make How to Make Lemon Curd in an air fryer? — Not really
Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.
Can you freeze How to Make Lemon Curd? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Lemon Curd ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is How to Make Lemon Curd gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Lemon Curd vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
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