Lemon Curd

Lemon Curd Recipe

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Jan Mullikin


I made this one time and it was delicious! However, I also love the store bought type just as well and since I don't eat this often, usually just buy a little jar. It's high in calories--but so-o-o good on cream scones! It's so good, along with the clotted cream, one could just eat it alone with a spoon!!

★★★★★ 1 vote
20 Min
25 Min


3 tsp
lemon zest, fresh off the lemon
1/2 c
freshly squeezed lemon juice
1 1/2 c
white granulated sugar
6 Tbsp
butter cut into pieces
eggs, lightly beaten


1Zest off the rind of the lemon to make 3 tsp.
2Mix lemon zest, lemon juice and sugar in a saucepan on medium heat.
3Bring to a boil and reduce heat to low and simmer 5 minutes. Add butter and stir it until it's melted. Remove from heat and cool to room temperature. THIS IS VERY IMPORTANT.
4Beat eggs into the cooled lemon mixture until well blended. Return to the heat
and cook over medium-low heat about 15 minutes until it's thickened. DON'T LET THE LEMON MIXTURE BOIL AS IT WILL CURDLE. It will continue to thicken after it's cooled. Makes about 2 cups and should be refrigerated.

About Lemon Curd

Course/Dish: Fruit Sauces
Dietary Needs: Vegetarian