Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd

Total Time
Prep 10 mins
Cook 25 mins

A British tea time favorite. This is sweet and tart. Try it on scones, muffins, and tea breads or layer on Angel Food cake with Raspberries and Creamy Cheesecake! I've also microwaved this just watch and stir a lot. For orange or lime curd, substitute appropriate fruit rind and juice. Proceed as directed. FYI- When filling a cake with this be sure to pipe a rim of frosting on the edge of the first layer, then fill inside with the chilled lemon curd, place top layer then frost.

Ingredients Nutrition


  1. Stove top Method:.
  2. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
  3. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
  4. Add butter and stir until it has melted and combined.
  5. Remove from heat and cool to room temperature.
  6. Beat eggs into cooled lemon mixture until well blended.
  7. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
  8. Remove from heat.
  9. Cover and refrigerator at least 1 hour.
  10. Microwave Method:.
  11. Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
  12. Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
  13. Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).
  14. Cover and refrigerator at least 1 hour.
  15. Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
  16. Store in the refrigerator.


Most Helpful

I have just finished this recipe on the stovetop. Great instructions - I chose to strain the butter mixture to remove the zest to give a smooth finish to the curd. I also used electric mixers to beat the eggs together and cooked it for exactly 11 minutes on medium heat. I noticed that there was a foam on top that once it thickens and is done disappears -so that is a guideline to when its cooked. I got 2 jars and a ramekin full of it out of the recipe. Thanks

mortar&pestle May 28, 2011

Rita, this Lemon Curd recipe was fantastic! It was the first time I've made it, and I absolutely loved it. It tasted so much better than the store-bought stuff. I used some of it immediately in making some lemon chicken, and it was wonderful. I saved the other half and my wife and I don't see it lasting in the fridge for long.

Rita, I've loved any recipe I've tried of yours, and I feel you should have your own cooking show. Perhaps even web-based. I think I'd be safe in saying you'd have a large following of fans! Thanks so much for posting your recipes.

Chef Bryn May 28, 2011

This recipe is so delicious, easy and versatile! A wonderful balance of sweet and tart. Besides using it as a filling for cakes I make Lemon Poppy Seed Muffins (#100943), pour 1/2 the batter in, spoon a tsp. of lemon curd in centre and top with remaining 1/2 of batter. My family loves the moist little surprise centre. I am dying to try the orange version.Thanks so much Rita for a great recipe.

mauriann April 17, 2011

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