How to Use an Eye Crayon: Line, Define, Shade and Highlight

In short: Use the side of the crayon to sweep colour over your lid and the tip to line along your lashes. Build colour in thin layers, blend with your fingertip, and let each layer set for a moment before adding more.

One of the things we love most about eye crayons is that they're forgiving. There's no wrong way to use them, and a quick blend with your fingertip fixes almost anything. Here are the four techniques to know.

The golden rules

• Side for sweeping, tip for lining. Hold the crayon at an angle to cover the lid, and upright for lining.
• Light pressure. The formula is soft, so let it glide rather than pressing.
• Thin layers. Start sheer and build. Thin layers blend more easily and stay put better.
• Let it set. Give each layer a moment before blinking hard, touching your eye or adding more colour.
• Blend with your fingertip. Your ring finger gives the lightest touch.

1. Shade: a soft wash of colour

Best shades: Sorbet, Mushroom, Champagne, Pearl

1. Sweep the side of the crayon across your lid, from the lash line up towards the crease.
2. Tap and blend with your fingertip, softening the edges.
3. Add a second layer where you'd like more intensity.

2. Line: soft definition along the lashes

Best shades: Cocoa, Truffle, Olive, Smoke

1. Using the tip, draw along your upper lash line in short strokes, staying close to the lashes.
2. For the lower lash line, apply lightly along the outer half.
3. Leave it crisp, or soften slightly with a fingertip.

We recommend applying along the lash line rather than inside the waterline.

3. Define: depth in the crease and outer corner

Best shades: Cocoa, Truffle, Olive, Smoke

1. Draw your line, then take the colour a little into the outer corner.
2. Blend upwards into the crease with your fingertip for a soft, diffused shape.
3. For a soft wing, extend the line slightly upwards at the outer corner and smudge the edge.

4. Highlight: bring light to the eyes

Best shades: Pearl, Champagne, Sorbet

• Inner corner: dot a little Pearl in the inner corner to brighten.
• Brow bone: smudge a touch just beneath the arch of the brow.
• Centre of the lid: dab Champagne in the middle of the lid over a darker shade to catch the light.
• Beyond the eyes: Pearl also highlights the cheekbones, bridge of the nose and cupid's bow.

The three-minute fingertip eye

No brushes, no mirror stress. Grab any Eye Duo or a light and deep shade of your choice.

1. Sweep the lighter shade over your lid and blend with your fingertip.
2. Line your upper lash line with the deeper shade.
3. Smudge the line upwards into the crease with your fingertip.
4. Dot the lighter shade at the inner corner and under the brow.
5. Finish with mascara.

Fingers or brushes?

Our crayons are designed to blend beautifully with your fingertips, so you can apply them anywhere. If you prefer tools, two small brushes are all you need.

• A small, soft smudging brush blends colour over the lid, softens the crease, diffuses the lash line and blends highlights under the brow.
• A small angled liner brush presses colour into the upper lash line, softens the lower lash line, shapes a soft wing and adds precision at the outer corner.

Finish with mascara

Complete the look with Lash Nourish Mascara. Our Feast for Your Eyes sets pair Pearl with Black Tea mascara and Champagne with Espresso mascara.

How-to FAQs

Do I need a primer or eyeshadow base?

No. Start with a clean lid where skincare has fully absorbed. If your lids are oily, a light dusting of translucent powder helps. See How to Stop Cream Eyeshadow Creasing.

Can I use an eye crayon as eyeliner?

Yes. Use the tip along your lash line for soft definition. Because it's creamy, it gives a softer, more diffused line than a long-wear liner.

How do I make the colour more intense?

Let the first layer set, then add a second thin layer over the top. Several thin layers work better than one heavy one.

Shop the range: Luminous Eye Crayons — eight wearable shades of creamy, 100% natural origin eye colour, made in Italy.

Cindy Lüken

Founder, LÜK Beautifood

Cindy Lüken is a food scientist, chef and award-winning entrepreneur with 25 years of experience, holding a Bachelor of Applied Science in Food and Nutrition and an Honorary Master of Science from the University of Newcastle. She started in the lab, then built and exited her first venture, Luken & May Biscuits, sold on Qantas flights and in stores worldwide. In 2012 she founded LÜK Beautifood, making makeup from food, alongside The Beauty Kitchen, where she shares how to eat for natural beauty and why the same nutrient active ingredients belong in your makeup. She has since won more than 20 awards, including an Innovation Prize from the Prime Minister of Australia.