Lemony tart and just a little sweet. Wonderful on scones or croissants.

Marti

Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
30 mins
total:
53 mins
Servings:
48
Yield:
3 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.

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  • Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

Nutrition Facts

61 calories; protein 0.9g 2% DV; carbohydrates 5g 2% DV; fat 4.5g 7% DV; cholesterol 33.4mg 11% DV; sodium 9.4mg. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2017
I've never had lemon curd so I can't compare to anything but this is lemony! Great recipe to use up some of the lemons leftover from making limoncello. The only deviation was using 3/4 cup sugar and at the end I was tasting and adding small amounts of agave nectar until I had a sweet tart kind of experience. Took a little longer to cook for me but that tends to happen with le cruset pots. Waiting to see how the lemon bars I made with the curd will turn out! Read More
(5)

Most helpful critical review

Rating: 1 stars
07/11/2017
It was too runny Read More
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/10/2018
After my local grocery store had huge bags of lemons for only $1 per bag I had to find something creative to do with all those lemons. This was the perfect recipe. I couldn't believe it was so simple. Because I didn't have a zester I carefully peeled the zest off with a paring knife, being careful not to get the bitter white pith. After juicing the lemons I put 1/2 cup juice into a blender with the zest and liquefied it, then added it back to the pot of lemon juice. I carefully followed the directions but doubled the recipe. After the mixture thickened I poured it into canning jars and processed in a water bath canner for 20 minutes. I used 1/2 pint wide-mouth Ball canning jars. The result is incredible, tangy with a delightful rich sweetness. Better then the store bought imported curd I've been buying. I will always use this recipe and make my own from now on. I plan on giving the jars as Christmas presents with blueberry scone mix I will make myself. Thank you so much, Marti. Your recipe rocks! Read More
(5)
Rating: 5 stars
05/27/2017
I've never had lemon curd so I can't compare to anything but this is lemony! Great recipe to use up some of the lemons leftover from making limoncello. The only deviation was using 3/4 cup sugar and at the end I was tasting and adding small amounts of agave nectar until I had a sweet tart kind of experience. Took a little longer to cook for me but that tends to happen with le cruset pots. Waiting to see how the lemon bars I made with the curd will turn out! Read More
(5)
Rating: 5 stars
12/26/2017
I used the recipe exactly as it is. Perfection. After refrigerating it was a perfect thickness. Tart, delightful. Great use for my backyard lemons!! Read More
(4)
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Rating: 5 stars
01/17/2017
Super easy recipe! Followed it exactly and timing was perfect. Makes about 2 1/2 pints of lemon curd. Read More
Rating: 5 stars
07/27/2017
Great recipe. Made lots. Used up the lemons. Read More
Rating: 5 stars
07/27/2019
This is exactly what I was searching for because my neighbor brought me lemons from his tree. HUGE LEMONS! I made four 8-ounce jars by using the portion indicator for 96 servings. I have "gifted" my generous neighbor with a jar opened one for myself and put the other two in the refrigerator until I can get over to my daughter's house to give her one! Read More
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Rating: 1 stars
07/11/2017
It was too runny Read More
Rating: 5 stars
01/20/2019
Scrumptious!?? Made exactly to recipe! Read More
Rating: 4 stars
11/28/2017
First time making this. The color is beautiful; tastes great and leaves you wanting more. However does the recipe really call for 1/4 cup of zest or is this a typo. Read More