Skip to main content New this month
Get the Allrecipes magazine

Chef John's Lighter Lemon Curd

Rated as 4.94 out of 5 Stars

"This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes."
Added to shopping list. Go to shopping list.


1 h 25 m servings 225 cals
Original recipe yields 6 servings (1 -1/2 cup)


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
  2. Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
  3. Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.

Nutrition Facts

Per Serving: 225 calories; 12.1 g fat; 27.8 g carbohydrates; 3.4 g protein; 118 mg cholesterol; 37 mg sodium. Full nutrition

Similar recipes


Read all reviews 24
Most helpful
Most positive
Least positive

I've never before attempted a custard or curd (always afraid of scrambling the eggs), but the video and clear instructions made it seem so ridiculously easy that I gave it a try. Glad I did - i...

I just made this lemon curd and it turned out scrumptious! Cooling now in the frig! Lots of lemony tartness and so pretty! Mine was a lot more yellow, but I used fresh country eggs from my neig...

I'm going to preface this by saying I've never had lemon curd so I don't know if this is normal but This came out VERY sweet! As it was my first time making this or any other lemon curd I resis...

So tart and delicious! You can't go wrong with Chef a John recipes and this is no exception. I needed to use up some egg yolks after making meringues so I used six yolks instead of the whole egg...

I have never made lemon curd before, but now I make it a lot! So easy and delicious. Last year had a load of lemons and froze the juice in ice trays. I'm making this now with fresh juice from f...

I had lost my favorite lemon curd recipe. This is pretty much it. Glad I found it. Don't change a thing.

First of all, I'd never had lemon curd before. Truth be told, up until a couple of years ago, I was a lemon dessert hater; ever since I first tasted lemon meringue pie that my grandmother just l...

DO NOT MAKE THIS IN A METAL BOWL. I know the instructions say specifically to use a metal mixing bowl--but please don't! It will give your lemon curd a really odd metallic taste. Learn from my m...

This is awesome. I've never made anything in a double boiler before and Chef John makes everything seem so easy so I tried this recipe. It went exactly how he said it would. The result is tar...