This lemon curd is such an easy thing to make and delicious on just about everything! It's sweet, tart and so much better when it's homemade!
Recipe by Lindsay Conchar on March 8, 2023
Prep time: PT2H10M
Cook time: PT10M
Total time: PT2H20M
Rating
5 stars ( reviews)
Keywords
lemon curd recipe, lemon curd uses, how to make lemon curd
Ingredients
1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
2 tsp finely grated lemon zest
1/3 cup (69g) sugar
4 large egg yolks
3 tbsp (42g) salted butter
Categories
Dessert
Cuisine
American
Steps
Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.
Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.
Nutitrion
Calories: 797 calories
Carbohydrates: 73.9 g
Protein: 11.4 g
Fat: 52.8 g
Saturated Fat: 28.4 g
Trans Fat: 1.4 g
Cholesterol: 829.4 mg
Sodium: 308.1 mg
Sugar: 68.6 g
Reviews
Mark S Wisniewski on 2023-02-18 (5 stars): Just made it...great results! I combined this with a tip I modified from another recipe: I grated the lemon zest into the sugar and then mashed them together with the back of a mixing spoon. The granulated sugar helps break down the zest and released a lot of the lemon oil, which is then absorbed by the sugar. I did strain the curd when it was cooked for a super smooth consistency. The lemon hit to this stuff is incredible!
Bebe on 2023-07-24 (5 stars): My go-to lemon curd. Always turns out beautifully.
Carol on 2024-02-21 (5 stars): I love this recipe. Great filling for my lemon cake
Donna L Wiley on 2024-08-19 (5 stars): First I have to say, Love and Sugar has a Pinterest board all of its own with me 🤷‍♀️and it’s my go to for everything baking before I look up a recipe with anyone else. When it comes to her lemon curd, I always make six batches at a time so I have enough to last through the recipes I’m making at that time. If this doesn’t say enough, I own a gluten free bakery and I have to take a great recipe and turn that into an amazing gluten free version that my customers are going to fall in love with! My ingredients are flown in from out of state and cost a couple of hundred dollars, so I need my recipes to stand up to testing and remaking. Everything that Lindsey has ever posted has never failed any customer I’ve made them for and some have come back three years in a row. Thank you Lindsey!
Sadie on 2026-04-24 (5 stars): Excellent lemon curd. It's thick, silky smooth, has just the right balance of sweet/tart, is a beautiful color and is quick and easy to make.
Roxanne on 2026-08-01 (5 stars): JUST made this!!! DIVINE!!!! I’m using it to coat cake pieces for a Swedish Midsomer cake that I’m actually turning into a trifle. It tastes superb. I did a double recipe and it made right at one pint. Don’t skip the part with the sieve. I didn’t really have egg but it took the lemon zest out to make the curd smoother. I used a glass boil over a pot for cooking but used a metal whisk. No metallic taste at all.
