| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 3 cups |
Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Instructions
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 240 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 108 mg |
| Sodium | 58 mg |
Reviews
This is a great recipe and comes out well, but leaves you with a LOT of dishes to wash. I’m going back to the throw-everything-in-the-pot method.
Mine Didn’t quite thicken. If I only have large eggs, should I use five?
This is my go-to recipe. I use Meyer lemons from my garden, and I often double the recipe to get enough to share or preserve. It’s the easiest recipe for lemon curd that I have ever found, and it has never failed me. Note that a double batch takes twice the cooking time, about 20 minutes.
can you freeze this curd
I lost count how many times i have made this recipe and it’s always perfect and everyone loves it. Thank you Ina you are my hero!
I made the curd yesterday and it came out superb! I could not be happier!! Thank you Ina, I am going to use this curd for my afternoon tea next week. I put everything in one pot, then cooked as you said, I am over the moon with the recipe and results, I will use this recipe anytime I need Lemon Curd, the ratios of ingredients are prefect!!!
My curd never thickened. Even over night in the fridge. What went wrong?
Delicious! I added 1 T of corn starch in later stages of cooking to thicken for a lemon layer cake.
I made this yesterday and it came out delicious. I used Meyer lemons from the tree in my yard and they are very large lemons. Also very juicy! I got 1/2 cup juice from just one lemon. I used the rind from three lemons because as another person said, the lemons aren’t very tart so the extra lemon peel helps with the flavor. It took 15 minutes to thicken on the stove, by the way.
Meyer lemons just don’t have as much acidity or flavor as the others, so the lemony flavor isn’t strong enough. Would it be possible to use more lemon juice and subtract the volume from the quantity of butter to add more flavor and decrease the fat?