Lemon Curd

Lemon Curd

27 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    4 h 20 m
Recipe by  daazninvazn131

“Rich and creamy lemon curd is perfect alongside scones or sugar cookies.”

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Adjust Servings

Original recipe yields 2 cups



  1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  2. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

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Reviews (27)

Rate This Recipe


I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : )



I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!).



Great to use as a filling for cannoli shells. They were a hit at my house!

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Amount Per Serving (10 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



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Microwave Lemon Curd


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