Lemon Curd

READY IN: 20mins
Recipe by quotFoodThe Way To

This can be served with Lemony Poppy Seed Tea Loaves.

Top Review by mianbao

This is nice, and very lemony. It was comparatively easy to make, though I wasn't really sure by what was meant by "coating the back of the spoon". Anyway, I think I was able to make it as the recipe poster intended. My only problem with this, and it may be a strange problem, is that the curd is not very smooth, because of the bits of lemon zest. I have had commercial lemon curd before, and as I remember, it was very smooth. Perhaps straining the mixture at some stage, though it would add to the steps needed, would be a good idea. Personally, I like this lemon curd, and would give 4 1/2 stars, if I could. Thank you for sharing this recipe with us.

Ingredients Nutrition


  1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
  2. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
  3. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
  4. Add juice and zest to egg mixture and whisk smooth.
  5. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
  6. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
  7. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd.
  8. Refrigerate for up to 2 weeks.

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