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

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

141.8 calories; protein 2g 4% DV; carbohydrates 20.9g 7% DV; fat 6.1g 9% DV; cholesterol 68mg 23% DV; sodium 21.7mg 1% DV. Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2012
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 , : ) Read More
(83)

Most helpful critical review

Rating: 1 stars
08/25/2013
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. Read More
(3)
95 Ratings
  • 5 star values: 77
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/13/2012
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 , : ) Read More
(83)
Rating: 5 stars
09/14/2012
I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!). Read More
(54)
Rating: 5 stars
10/01/2012
Great to use as a filling for cannoli shells. They were a hit at my house! Read More
(33)
Advertisement
Rating: 5 stars
04/02/2013
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. Read More
(19)
Rating: 5 stars
03/24/2013
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 could be done in a microwave which is probably true but you would need to be very patient to stop and stir often to avoid having the mixture curdle. (I speak from experience having curdled a batch of custard before.) Over a double boiler you'll end up with perfect lemon curd without worrying about curdled eggs. I'll be using this lemon curd in the morning for my crepes. Can't wait. Read More
(13)
Rating: 5 stars
04/01/2013
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! Read More
(7)
Advertisement
Rating: 4 stars
04/21/2014
The taste is excellent and it was so easy to make. However, I stirred it on the double boiler for 20 minutes and it didn't thicken at all. No problem, I just put it in a pot over the direct heat, stirred it vigorously and it thickened right up. Also I used a metal whisk (because I didn't read the authors note until I was done cooking), and there is no metallic taste. Read More
(5)
Rating: 5 stars
06/07/2014
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 have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better. Read More
(5)
Rating: 5 stars
03/18/2015
I used this between the layers and over the top of a simple yellow layer cake and stacked a bunch of blackberries on top of the whole thing. It was the perfect amount of zing and a lovely consistency... adding just a little more moisture to the cake. I made this pretty close to as written. I used a steel bowl and an oven mitt over a stock pot and skipped the straining part. This is a great staple recipe to have on hand. Read More
(4)
Rating: 1 stars
08/25/2013
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. Read More
(3)