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English Lemon Curd

Rated as 4.29 out of 5 Stars

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

53 m servings 61 cals
Original recipe yields 48 servings (3 cups)

Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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


Per Serving: 61 calories; 4.5 g fat; 5 g carbohydrates; 0.9 g protein; 33 mg cholesterol; 9 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 suga...

Most helpful critical review

It was too runny

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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 suga...

I used the recipe exactly as it is. Perfection. After refrigerating it was a perfect thickness. Tart, delightful. Great use for my backyard lemons!!

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.

Great recipe. Made lots. Used up the lemons.

It was too runny

Super easy recipe! Followed it exactly and timing was perfect. Makes about 2 1/2 pints of lemon curd.