Lemon curd that is rich and creamy goes well with scones or sugar biscuits.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 10 |
| Yield: | 2 cups |
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅓ cup lemon juice
- ¼ cup butter
- 2 teaspoons lemon zest
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 22 mg |
| Sugars | 20 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly. It is phenomenal! It’s hard not to get a spoon and just eat the curd! So good!
I was very disappointed with this recipe. The curd wouldn’t thicken. I added some corn starch after a while but it didn’t do anything. Very runny and tastes like raw egg.
I make this when I bake pavlova so I use the 4 egg yolks I have left over, no egg whites. I have used both fresh lemon juice and bottled. It comes out great both ways. I also reduced the sugar to 2/3 cup and it was still plenty sweet for my family. Not one lump unless I get a lot of egg white in my mixture.
Very easy to make and nice and Lemony. It’s going to work great in the recipe that I need the Lemon Curd
this is a great, easy, recipe. I have never made a curd before and it came out beautiful. I added a bit more zest because we like it tart. didn’t need to strain it, just got everything ready and measured out before I started and kept whisking the whole time. It does take longer to thicken then 7-10 minutes, but it was worth it. I’m making no churn ice cream from the Food Network Kids Baking and then mixing in lemon curd and broken up shortbread cookies..can’t wait. thanks for posting this.
Great recipe thank you and JMALONE thanks for the microwave tip. Saves time and works fantastic
So easy !!
awesome w some tweaks. I am using this to fill donut holes for a shower. Sooo I divided the recipe by 1/3 to do a test run. I used a medium egg as some of the reviews said theirs didn’t set so figured too much liquid ergo a smaller egg size. When husband tasted the filling, “Not sweet enough”(it is never sweet enough!). So next 1/3 batch I increased the sugar from 1/3 c to 1/2 c. A full recipe would then have 1.5 c of sugar. Now it tastes like lemon drop candy. Not so sure the lemon zest is needed.
i couldn’t get it to thicken after 20 minutes and gave up. It’s absolutely delicious though!! next time I’ll try cooking it longer to see if that’s the issue but it tastes phenomenal and the family loves it! i put it on top of a lemon cheesecake and it was perfect!
I didn’t change a thing. I didn’t need to. This is an excellent recipe for custard. I use it instead of pastry cream in certain things. I made Napoleons with it and they were great.
Super easy recipe and so yummyq
I made zero changes to your recipe. and it is amazing..
This is a good recipe, which can be even easier done in the microwave. The secret to not having to strain after cooking is to cream butter and sugar, then add the eggs and zest and lastly the lemon juice. Then put the whole mixture into the microwave for 1 min, stir, then 45 sec, stir, 35 sec, stir etc until looking like it is starting to set. I do it one more time for 25 sec in my microwave. It is perfect every time with no egg bits to strain out. Pour into your jar/container and let cool then refrigerate. No metal tools used except beaters when creaming butter, sugar and eggs I havevalso cut back on sugar for a lower calorie version using 1/2 c sugar and 6 packtets of splenda. Other sweetener could be used as per your personal taste.
A double batch fits perfectly in a deep dish pie crust. I used Graham Cracker crust here. Easy curd recipe, I am a Beginner Baker.
I used limes homegrown instead of lemons Delicious!
Best ever and so easy to make.
I have used this recipe several times now, and I love it. Thank you so much for sharing.
This was the BEST lemon curd I’ve ever made! Super easy and very versatile. Can be used for cake filling, tart filling or just eat it with a spoon!! I followed directions exactly and it came out perfect! Nice tartness and yet sweet!
I made this as the filling between 2 layers of the made from scratch lemon cake. The curd was so smooth and delicious I wanted to eat it out of the pot instead of using it for the cake!
Perfect method and lovely color. Cooking time for a thick product is longer than indicated. Lost one star as I think it’s a bit too sweet. Next time I will reduce the sugar by 1/4 c. Also was a little “loose” even with the extra cooking time so I’ll also add an additional tablespoon of butter for help tighten it up. I topped a spring cheesecake with this and fresh blueberries. Family loved it.
Fast and easy to make… Mine came out so smooth I didn’t even have to drain it through a sieve. I used ripe Meyer lemons, YUM. thanks for the recipe!