Lemon Curd

Lemon Curd

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


4 h 20 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Be careful not to use any corrosive metal bowls/spoons/whisks or else it will end up with a metallic aftertaste! I'm not sure how it will taste with bottled lemon juice because I always make anything that has to do with fruit fresh from my own fruit.
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Your rating



  1. 45 Ratings


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 ...

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!

Good, reliable "go-to" recipe for lemon curd. Just right sweet, just right tart, buttery smooth and creamy. I like mine particularly lemony so I increased the lemon zest to a full tablesoon.

I followed the recipe EXACTLY and ended up with a delicious pint of lemon curd. Be sure to use real lemon juice and the zest from that lemon. One large lemon should be enough. Others say that it...

This is the best lemon curd! Tastes fresh and tangy. When I want a more toned down flavor, I will make a batch of pastry cream (exact name on all recipes) and mix the 2. Its amazing!

I just made this. I only had 1/4 cup of lemon juice, so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't ...

I used meyer lemons which gave it less of a tang. I like it but prefer the tang. Gave it 5 stars because with regular lemons it would be that for me! Turned out great. If your still having r...

Ww stirred for 20 minutes and it never thickened enough. Chilling didn't help. So we have oversweet, runny lemon sauce with lumps of butter in it. Very disappointing.