Lemon Curd

By • July 11, 2013 10 Comments

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Author Notes: Everyone needs a recipe for lemon curd, and this is the easiest one of them all. All of the ingredients go into the pot, and away you go. Don’t be afraid of cooking the egg mixture over direct heat: the lemon juice and sugar will prevent the eggs from scrambling even when the mixture starts to simmer. Use the yolkier version if you want egg whites for meringues or pavlova. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012).Alice Medrich

Makes 1 1/2 cups

  • 3 large eggs, or 1 large egg plus 3 large egg yolks
  • Zest of 1 medium lemon
  • 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter, cut into chunks
  1. Set the strainer over a medium bowl.
  2. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the lemon zest, juice, and sugar. Add the butter. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
  3. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl.
  4. Refrigerate until chilled before using. Lemon curd keeps in a covered container in the refrigerator for up to 1 week.

More Great Recipes: Fruit|Condiments

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Comments (10) Questions (1)


3 months ago Rach

HOT DIDDLY DANG I made this tonight and it's better than I expected. I think I used a little more lemon juice than the recipe called for (1-2 tbsp whoops^_^), and I used about a lemon's worth of zest in the pot and after straining added another third-lemon's worth of zest. My eggs were XL so I took out about a tablespoon's worth of egg white before whisking. I found this recipe after looking for an "easy" version of lemon curd (so many complicated recipes, so little time for frustration in my busy schedule). Definitely a winner.


5 months ago Hiromi Motojima

Tastes great! Like somebody else said, I added lemon zest after I strained the lemon curd.


5 months ago Sandra

Could one store this in the freezer for later use?


8 months ago Lo

This recipe is easy and delicious.
I followed the recipe using 3 whole eggs but, did not strain, it's beautiful creamy and smooth without.
The flavor is tart, tangy, and sweet just like lemon curd should be.


8 months ago trampledbygeese

trampledbygeese is a trusted home cook.

I just finished making this, just waiting for it to set in the fridge. I did the three yolk version, ran out of lemon juice, so topped it up with lime. I hope it's okay, but I didn't strain it, as the only lumps were from the lemon zest.

Flavour from licking out the pot was perfect, just the right blend of sweet and tart.


10 months ago Jo B

best lemon curd ever, and so much handier to use whole eggs. The one thing I do differently is to add the zest after straining, per Rose L Beranbaum, as it makes it quicker and neater to strain.


over 1 year ago NancyfromVictoria

I guess I could process this - water canning method?

Made it last night - wonderful!


over 1 year ago Sara White

I just finished making this, and at the rate I'm spooning little tastes of it out of the bowl, it's never going to make it into the tart it was originally destined for, but I'm kind of okay with that because it's just that good. Definitely loving the foolproof, stress-free technique, too!


over 1 year ago CarlaCooks

I made this last night but with bergamot instead of lemon, and I used 3 whole eggs. Such a great recipe! The curd came out perfect. Thanks for this great technique.


11 months ago CarlaCooks

I made this again on Saturday to use as a filling for lemon meringue pie. I went with the 3 whole eggs method, used the zest from all 3 lemons, and had terrific results! The curd set perfectly and was nice and tart. This is the only way I'll cook lemon (or bergamot) curd from now on!