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

"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 recipe #54868! 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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Boo L photo by Boo L
photo by COOKGIRl photo by COOKGIRl
photo by Yia Yia photo by Yia Yia
Ready In:
1 1/2 cups




  • Stove top Method:

  • In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
  • Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
  • Add butter and stir until it has melted and combined.
  • Remove from heat and cool to room temperature.
  • Beat eggs into cooled lemon mixture until well blended.
  • Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
  • Remove from heat.
  • Cover and refrigerator at least 1 hour.
  • Microwave Method:

  • Place butter in a large glass measure or bowl. Microwave on high for 10 seconds or until the butter is soft, but not melted.
  • Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.
  • 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!).
  • Cover and refrigerator at least 1 hour.
  • Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.
  • Store in the refrigerator.

Questions & Replies

  1. My lemon curd seems to start boiling in microwave and rises, even after first 44seconds. After 3 mins its not rising up sides, but still boiling (20-30second interval). Is boiling in microwave alright?
  2. I make your wonderful recipe in the microwave, and now my sisters want more! This past Christmas, I doubled the recipe and it was fine. Could I triple it without untoward effects. I processed the jars in a boiling water bath. How long should they be good before opening. I ask because my sister lives in Portland OR, and 2-day UPS delivery is expensive. Many thanks for the great recipe!
  3. Is this thick enough to use for filling a cake?


  1. 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.<br/><br/>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.
  2. 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
  3. 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.
  4. Review is for Stove Top method: My first attempt at lemon curd I made Sydney Mike's Recipe #367704. In my review, said that it wasn't dense enough but I seemed OK with the sweetness. His recipe used 6 yolks and only 1/4 cup sugar. I liked this one much better for texture and overall flavor was very good. The egg ratio is much better, not so yolky. I think that I may be able to get away with reducing the sugar. I will try 1 cup next time. Also I doubled the recipe but not the zest. A double recipe made 5 cups (!) so I won't be doing that again!
  5. Rita, I can't believe how easy this recipe was. I always thought lemon curd would be a hassle to make, but this was amazingly simple. Your recipe appealed to me because of the high lemon and egg-yolk content, plus the photos made it look nice and thick; and it was indeed thick, spreadable, and vividly lemony, just as flavorful as what you can buy in the stores. I'll never have to buy lemon curd again! The only change I might make would be to strain out the lemon zest before serving it; I thought I'd really like it, but the texture alarmed me the first time I bit into a piece of it ;) Still, the bright tart flavor is just unbeatable.<br/><br/>Also, I owe you big time for the tip about piping a rim of frosting around the edge before filling a cake layer. I've never even considered doing that before, and now I think it's going to revolutionize the way I fill cakes! No more filling glopping over the edges and ruining the frosting, or unfilled gaps between the layers! I'm delighted. It worked brilliantly on the cake that I made with this lemon curd. Thanks a ton!


  1. I made this to go in the lemon angel cake with berries for Passover. I replaced the butter with parve margarine and it still was delicious. The taste was very fresh. I can imagine how good it will be when I make it with the butter to go with a dairy meal.



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