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Chef John's Lighter Lemon Curd

Rated as 4.91 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."
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1 h 25 m servings 225
Original recipe yields 6 servings (1 -1/2 cup)


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  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 27.8 3.4 118 37 Full nutrition

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Read all reviews 45
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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...

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'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...

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 added additional zest for a more lemony flavor, and dispensed with the 'double boiler', instead cooking in a non stick saucepan with a non metallic whisk. Delish!

I've made this recipe a few times. Love it! I use slightly less sugar. I make it in the microwave, in increments of 30 sec. and then whisk in between. Works great every time. Typically, I crumbl...

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...