Homemade Lemon Curd
Total TimePrep: 20 min. + chilling
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon zest
- In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; 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.
Test Kitchen tips
Nutrition Facts2 tablespoons: 110 calories, 5g fat (3g saturated fat), 52mg cholesterol, 45mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.
Mar 29, 2020
TIP: Whisk the eggs and sugar together before adding the lemon juice. The lemon juice will cause the egg yolks to coagulate too quickly and you will end up with a bunch of cooked egg in your custard. If you do, just strain the mixture into the bowl before cooling.
Mar 18, 2020
Can this curd be used for lemon meringue pie ?
Mar 2, 2020
I just stumbled upon this and I was looking for a lemon curd to make so I gave it a go and I LOVED IT but next time I will cut back on the amount of sugar I used so simply to make less them 10 minutes anyway it was delicious
Feb 15, 2020
This is super easy to make. I did look at at the reviews and I decided to cut down on the sugar as I do not like super sweet. Great lemony taste. Will make this again.
Feb 13, 2020
After making curd for years, the hard way, I tried this not expecting it to be as good but I must say I will make it this way from now on. It is great and easy.
Jan 21, 2020
Super easy and tasty, my batch is a bit too sweet for me so I will cut the sugar to 3/4 cup next time and see how it goes....the lemon flavor is delicious!
Dec 25, 2019
Worked great. Nice lemony taste. Janet- you must heat it enough for it to thicken. Too much heat and it will curdle. You can try reheating to higher temperature or adding a slurry of cornstarch and water and then heat again. The egg should be enough if the heat is right.
Nov 24, 2019
LEMON CURD EMERGENCY !!! IT’ S NOT THICK !! FOLLOWED RECIPE BUT IT HAS NOT THICKENED !! WHAT DO I DO NOW ??? HELP ?? Janet
Jul 23, 2019
This lemon curd is so much tastier than store bought! I was pleasantly surprised at how easy it is to make. Just made it for the second time today
Feb 27, 2019
I wanted to make lime curd without butter for my daughter, who is allergic to dairy. Your recipe had the most helpful information, so I gave it a try. I used organic limes, to avoid any pesticide residue on the zest, and substituted coconut oil for the butter. I also used a thermometer and cooked the curd to 165 degrees before removing it from heat. It turned out fantastic, rich and creamy!! I mostly wanted to use it to flavor homemade yogurt, but it's so good that I'm looking for other ways to eat it, besides licking it off the spoon! (I would include a picture if I could, because one drop of green food coloring made it the most beautiful shade of spring green!)