Lemon Curd Recipe

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I make this for traditional English tea. My guests are so impressed and are amazed how delicious it is!—Gloria Costes, West Hills, California
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 24 servings


  • 1 cup butter
  • 2 cups sugar
  • 3 eggs, lightly beaten
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel

Nutritional Facts

2 tablespoons: 142 calories, 8g fat (5g saturated fat), 47mg cholesterol, 85mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.


  1. In the top of a double boiler over boiling water, melt butter. Stir in sugar, eggs, lemon juice and peel. Cook over simmering water for 1 hour or until thickened, stirring occasionally. Pour into containers. Store in the refrigerator. Spread over scones, biscuits or toast. Yield: 3 cups.
Originally published as Lemon Curd in Taste of Home June/July 1996, p18

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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2124arizona User ID: 845443 11296
Reviewed Jul. 16, 2012

"This recipe comes in handy for a recipe that call for lemon curd. It saves on the expense and hassle of going to the store. We all love it on gingerbread! Thanks for the recipe!"

2124arizona User ID: 845443 200676
Reviewed Jul. 16, 2012

"This come in handy when a recipe calls for lemon curd. It saves on the expense of having to go to the store for it. The kids love it. Thanks for the recipe!"

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