Name: Lemon Curd
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 Servings
Cuisine: American

Cooking with Conks Verified

February 2, 2026

This really is the perfect Lemon Curd. It’s smooth, luxurious, sweet, and has just the right amount of pucker. We’ve always loved sweet and sour things (we’re obsessed with sweet and sour candy too). This lemon curd satisfies that craving for tart flavors. We love making this lemon curd and spreading it on toast, adding it to parfaits or trifles, using it for an ice cream topping, or just eating it with a spoon.

From the Cook

1/4

Lemon Curd

Cooking with Conks Verified

Ingredients

WarningMilk and 2 other allergens identified

Instructions

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Instructions

Put a couple inches of water in a pot and bring the water to a boil, then reduce the heat to a simmer.

Place a heatproof glass bowl over the pot, making a double boiler.

In the same glass bowl, whisk together the lemon juice, sugar, salt, lemon zest, egg yolks, and whole egg.

Cook the curd mixture for 10-15 minutes, stirring constantly, until it coats the back of a spoon.

Remove from the heat and whisk in the butter for about a minute, or until it’s fully emulsified. (If it’s not fully emulsified, it may cause the curd to be grainy.)

If the eggs have curdled at all, you can pour the curd through a fine mesh strainer to get it smooth, but this may remove the lemon zest as well.

Place the finished curd in a jar or container and cover with a lid. Chill in the fridge until it’s cold and set. This recipe makes between 1 and 1 1/2 cups of curd.

Enjoy with yogurt, toast, or even as a topping for vanilla ice cream.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes