- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon peel
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold. Yield: 1-2/3 cups.
Reviews forHomemade Lemon Curd
"Everyone said "Make your own lemon curd. It's so easy." It is. Really. And delicious! I used very ripe, local lemons."
"Question... How long will lemon curd keep for in the fridge? Also can I heat up my canning jars and place the lemon curd inside to get a nice seal?"
"I LOVE LEMON CURD!!! But in the supermarkets near me, it is EXPENSIVE...so thank you for this recipe. I will make it TODAY, and tomorrow use it in this recipe for a great Easter dessert.ahtinahw"
"Yes, thanks for this recipe and for the merangue cups recipe. I made the merangue cup recipeand it was a great hit! It was picture perfect and I used lemon pudding because I couldn't find lemon curd and didn't have time to hunt a recipe."
"This was SOOO yummy and easy to make! We ate this with blueberry scones - it was perfect! Thanks for sharing!"
"I made this for a get together and it was amazing! I had invited my boss and he went on and on about how good they were and he doesn't even really like sweets! Nice and tart!"
"This was fabulous! It was not difficult at all."
"The recipe was a bit thin for my taste but a tablespoon of cornstarch will fix that. Lovely flavor. Makes a great filling for lemon tassies with whipped cream on top."
"This works well with any recipe that calls for lemon curd. This saves a money and a trip to the supermarket. My family loves it on gingerbread! Thanks to the TOH test kitchen for the recipe!"