The Best Lemon Curd (The Easy Recipe Inspired by Alain Ducasse)

This zesty lemon curd recipe—drawing inspiration from culinary maestro Alain Ducasse—is a silky, bright, and richly flavored spread that transforms simple ingredients into something truly spectacular. With fresh lemon juice, eggs, sugar, and butter, this citrusy delight is perfect for breakfast, desserts, or gift jars. Whether you're a seasoned baker or a curious foodie, you’ll love how easy it is to make this luxurious condiment at home.

What Is Lemon Curd?

Lemon curd is a traditional British preserve made by gently cooking lemon juice, sugar, eggs, and butter into a velvety custard. Often seen in high-end patisseries, its French counterpart—as perfected by chefs like Alain Ducasse—adds finesse with gelatin for improved texture and sheen. It’s commonly used to fill tartlets, spread over scones, or swirl into yogurts.

Why Everyone Will Love This Recipe

• Vibrant and refreshing lemon flavor with just the right sweetness
• Perfectly creamy thanks to the generous amount of cold butter
• Great for filling tarts, layering cakes, or spreading on toast
• A make-ahead dessert essential—ideal for brunches, tea time, or gifting
• Uses pantry staples but delivers pâtisserie-level results

Pro Tips for the Best Lemon Curd

• Use fresh lemons only: Bottled juice won’t deliver the same brightness or depth.
• Grate the zest before juicing to capture every bit of citrus aroma.
• For a silky finish, strain the mixture before adding butter.
• Whisk constantly on low heat to avoid scrambled eggs.
• Chill butter before incorporating to help emulsify and cool the curd smoothly.

Frequently Asked Questions

Can I Use Other Citrus Fruits Instead of Lemons?

Absolutely! Try oranges, limes, or even yuzu for unique variations.

Why Add Gelatin to Lemon Curd?

A sheet of gelatin, as used in Ducasse’s version, provides extra structure—especially helpful if using it as a tart filling.

Do I Have to Strain the Curd?

Straining ensures the creamiest texture and removes any cooked egg bits or zest pieces.

How Can I Make Lemon Curd Without a Thermometer?

No thermometer needed! Just cook over medium-low heat until the curd thickens and coats the back of a spoon.

Is Lemon Curd the Same as Lemon Jam?

Not quite. Lemon curd is richer and smoother due to eggs and butter, unlike jam which uses pectin and fruit pulp.

How to Store Lemon Curd

Allow the lemon curd to cool completely, then spoon it into a sterilized jar or airtight container. Store in the refrigerator for up to 10 days. To serve, give it a gentle stir and enjoy cold or at room temperature. Avoid reheating to preserve texture.

How to Freeze Lemon Curd

To freeze, transfer cooled lemon curd to freezer-safe jars or silicone molds. Leave ½ inch of space at the top. Freeze for up to 3 months. Thaw overnight in the fridge and whisk before serving to restore its creamy consistency.

How to Make Perfect Lemon Curd

Soak the gelatin sheet in cold water for 5 minutes. Whisk the eggs and sugar until pale and frothy. Stir in the lemon juice and finely grated zest.

Place the saucepan over low heat and whisk constantly until the mixture thickens, about 8–10 minutes.

Incorporate gelatin: Remove from heat and add the softened gelatin. Stir until fully dissolved.

Add butter: Add cold butter cubes a few at a time, whisking to emulsify. Use an immersion blender if needed for a super smooth finish.

Chill: Transfer the curd to a bowl, cover with plastic wrap (touching the surface), and refrigerate until set.

Pour the egg mixture into a saucepan and cook over low heat. Whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and add the softened gelatin. Stir until fully dissolved. Add cold butter cubes a few at a time, whisking to emulsify. Use an immersion blender if needed for a super smooth finish.

Transfer the curd to a bowl, cover with plastic wrap (touching the surface), and refrigerate until set. Use it for your favorite desserts!