Lemon Curd Recipe - Allrecipes.com
Lemon Curd Recipe
  • READY IN 4+ hrs

Lemon Curd

Recipe by  

"Rich and creamy lemon curd is perfect alongside scones or sugar cookies."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings

Directions

  1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  2. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 4 hrs 20 mins

Footnotes

  • Cook's Note:
  • Be careful not to use any corrosive metal bowls/spoons/whisks or else it will end up with a metallic aftertaste! I'm not sure how it will taste with bottled lemon juice because I always make anything that has to do with fruit fresh from my own fruit.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2012

I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : )

 
Most Helpful Critical Review
Aug 25, 2013

Ww stirred for 20 minutes and it never thickened enough. Chilling didn't help. So we have oversweet, runny lemon sauce with lumps of butter in it. Very disappointing.

 
Sep 14, 2012

I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!).

 
Oct 01, 2012

Great to use as a filling for cannoli shells. They were a hit at my house!

 
Apr 02, 2013

Good, reliable "go-to" recipe for lemon curd. Just right sweet, just right tart, buttery smooth and creamy. I like mine particularly lemony so I increased the lemon zest to a full tablesoon.

 
Mar 24, 2013

I followed the recipe EXACTLY and ended up with a delicious pint of lemon curd. Be sure to use real lemon juice and the zest from that lemon. One large lemon should be enough. Others say that it could be done in a microwave, which is probably true, but you would need to be very patient to stop and stir often to avoid having the mixture curdle. (I speak from experience, having curdled a batch of custard before.) Over a double boiler, you'll end up with perfect lemon curd without worrying about curdled eggs. I'll be using this lemon curd in the morning for my crepes. Can't wait.

 
Apr 01, 2013

This is the best lemon curd! Tastes fresh and tangy. When I want a more toned down flavor, I will make a batch of pastry cream (exact name on all recipes) and mix the 2. Its amazing!

 
Jan 03, 2014

I used meyer lemons which gave it less of a tang. I like it but prefer the tang. Gave it 5 stars because with regular lemons it would be that for me! Turned out great. If your still having runny curd after 20 minutes of stirring your heat may not be high enough. It should thicken with the eggs.

 

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Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

daazninvazn131
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