Lemon Curd

"This recipe can be prepared in 45 minutes or less. Serve this tangy treat with biscuits, toast, or scones. Or use it as a dessert dip or spread between the layers of a cake. From Gourmet, 1999. Also, to be used with my recipe for Recipe #212709 or Recipe #46377!"
photo by dojemi photo by dojemi
photo by dojemi
photo by AmandaInOz photo by AmandaInOz
photo by Bev I Am photo by Bev I Am
photo by Dawnab photo by Dawnab
Ready In:
1 2/3 cups




  • Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
  • In a metal bowl whisk together zest, juice, sugar, and eggs.
  • Cut butter into 4 pieces and add to mixture.
  • Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
  • Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
  • Serve lemon curd warm or chilled.

Questions & Replies

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  1. ladyeagle1
    how do you canned lemon curd?


  1. Laudee
    This Lemon Curd has got to be the best there is out there! Very, very easy and quick to prepare, and the taste is Heavenly! Can't wait to try it with your Meringue Kisses. Bet that's a treat and a 1/2! Thanks for sharing a dandy, Bev. Laudee C.
  2. Harley Seashell Pri
    !WOW! Such plans I have for this lemon curd...
  3. jdoe1223
    This is fabulous and so easy to make! I can't believe that I've been spending so much to buy this in the stores when it is so inexpensive and easy to make this tasty version. I halved the recipe and it turned out great. It was delicious spread on scones.
  4. dojemi
    Excellent, delicious and so easy to make. Planning on using it with a Passover lemon cake.....not exactly sure how, perhaps as a filling or serving it on the side.
  5. Pieki2cute
    This is unbelieveable! It was the perfect balance between sweet and sour. I made it today, and it is gone today. You must try it!


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