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+ servings

Lemon Curd

Pure and bright in flavor, this is a great lemon curd recipe that doesn't require a lot of refrigerator time to set up.
Prep Time5 mins
Cook Time8 mins
Refrigerator20 mins
Total Time11 mins
Course: Dessert
Servings: 10 people
Calories: 162kcal
Author: Good Dinner Mom


  • 3/4 cup fresh lemon juice from 4 or 5 lemons
  • 1 tablespoon grated lemon zest
  • 3/4 cup sugar
  • 3 eggs, whisked
  • 1/2 cup unsalted butter, cubed


  • In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 7-9 minutes.
  • If desired, strain the curd into a medium bowl to remove any little particles of egg that might have clumped up during cooking, or if you want your curd ultra-smooth.
  • Cover bowl with plastic wrap to prevent a skin from forming and refrigerate to thicken further and to chill if desired. It is fabulous warm!
  • Store leftovers in air-tight container in the fridge for up to 7 days.
    Makes 1 2/3 cups.


As mentioned above, you may want to run the lemon curd through a regular sieve strainer after it's cooked, before refrigerating. The curd will be velvety smooth if you do this but it's not absolutely necessary. If you see a lot of tiny white clumps resulting from the eggs cooking a little more hard then straining will eliminate the egg particles.


Serving: 0.2cup | Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 20mg | Potassium: 37mg | Sugar: 15g | Vitamin A: 355IU | Vitamin C: 7.8mg | Calcium: 11mg | Iron: 0.2mg