Lemond Curd


You only need 4 simple ingredients for homemade lemon curd– and the recipe comes together on the stove in 15 minutes! Just make your arm ready for continuous whisking but rest assured that it is worth it! 🙂


  • 6 large egg yolks
  • 1 cup (200g) granulated sugar
  • 80 ml fresh lemon juice, about 3 lemons
  • 1/8 teaspoon salt
  • 80 grams unsalted butter, cold and cut into small cubes


  1. Place egg yolks and granulated sugar in a medium sauce pan. Whisk until well incorporated. Add the lemon juice and salt, continue whisking. (No heat required at this point)
  2. Now it’s time to turn on your stove and set your timer for 15 minutes. Under medium heat (number 4 setting in my induction cooker). Continuously whisking using a small wire or silicone whisk for 15 minutes. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick. Coat the back of a wooden spoon and run a finger through it, if it doesn’t spread and leaving a line of your finger then it means that your curd is done.
  3. Add the cold butter during the last 2 minutes and continue whisking.
  4. Remove the pan from heat and transferred your curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Once cool, the plastic wrap can be removed.
  5. Refrigerate the curd and best use the following day. This will allow the flavor to come all together.


  1. Lemon Juice: Make sure to use fresh-squeezed lemon juice. Never use those bottled ones, it will not do the job.
  2. Butter: Make sure to cut the butter into smaller cubes.
  3. Double boiler method: If you are not comfortable also using direct heat method, you can use a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
  4. Timer: You can set your timer for 13 minutes first and then 2 minutes if you are not comfortable making it straight for 15 minutes right away.
  5. No Straining: This recipe doesn’t required straining. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
  6. Storing: You can keep the curd in the fridge and this can last for 2 week. You can also freeze but make sure to consume it within 3 months. If freezing, leave your curd in the fridge overnight before using.

Did you make this recipe?

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