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Homemade Lemon Curd Recipe

Homemade Lemon Curd Recipe

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making it from scratch. —Mark Hagen, West Allis, Wisconsin
TOTAL TIME: Prep: 20 min. + chilling YIELD:13 servings


  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup lemon juice (about 2 lemons)
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon peel


  • 1. 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.

Recipe Note

Test Kitchen tips

  • Always use fresh lemon juice for lemon curd, not the bottled variety. The results are much tastier.
  • Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.
  • Stir often to prevent the protein molecules in the eggs from bonding too tightly. You want your curd to be more creamy than solid. Don’t let it boil.
  • You can strain the curd after it cools to remove the zest if you want it completely smooth, but the zest does add a lot of flavor.
  • You don’t need to limit yourself to lemons!

  • This curd recipe and method will work with any citrus fruit, so try it with limes, oranges or grapefruit for a little variety. If you’re feeling really fancy, use blood oranges to get a lovely, rose-colored curd.

  • Lemon curd can be made up to seven days in advance. Cover the surface with plastic wrap so a skin doesn’t form on top and store in the refrigerator. To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use up within one week.
  • Nutritional Facts

    2 tablespoons: 110 calories, 5g fat (3g saturated fat), 52mg cholesterol, 45mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.

    Reviews for Homemade Lemon Curd

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    Reviewed Aug. 18, 2017

    "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?"

    Reviewed Aug. 4, 2017

    "I LOVE LEMON CURD!!! But in the supermarkets near me, it is thank you for this recipe. I will make it TODAY, and tomorrow use it in this recipe for a great Easter dessert.


    Reviewed Aug. 4, 2017

    "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."

    Reviewed May. 16, 2015

    "This was SOOO yummy and easy to make! We ate this with blueberry scones - it was perfect! Thanks for sharing!"

    Reviewed Dec. 16, 2014

    "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!"

    Reviewed May. 9, 2014

    "This was fabulous! It was not difficult at all."

    Reviewed Dec. 16, 2013

    "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."

    Reviewed Jul. 16, 2012

    "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!"

    Reviewed May. 2, 2011

    "Awesome recipe! Delicious and very quick and easy to prepare."

    Reviewed Jan. 27, 2011

    "I am a huge lemon fan, and this lemon curd was fast, easy and delicious."

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