New this month
Get the Allrecipes magazine just $7.99

Perfect Lemon Curd


"Wonderfully tart, classic English lemon curd...perfect with scones and tea."
Added to shopping list. Go to shopping list.


21 m servings 138 cals
Original recipe yields 12 servings (1 2/3 cups)


  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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 6 minutes.


  • Cook's Note:
  • You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 234
  1. 272 Ratings

Most helpful positive review

I read a lot of reviews with concerns about 'scrambled eggs' which is common when eggs are cooked too quickly. As a pastry chef I always temper the eggs. Here's how to do it: Combine the juic...

Most helpful critical review

incompleted directions. Egg white cooked and left pieces in the custard

Most helpful
Most positive
Least positive

I read a lot of reviews with concerns about 'scrambled eggs' which is common when eggs are cooked too quickly. As a pastry chef I always temper the eggs. Here's how to do it: Combine the juic...

I have made this several times now. I omit the zest and use 1/2 stick butter=1/4 cup. To avoid any cooked egg bits I cream the butter and sugar then add eggs one at a time mixing well after each...

I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when maki...

Word to the wise, this recipe is great, and easy to make.. but don't make the mistake of making it in a reactive pot or double boiler (i.e. made of metal) unless you're a big fan of the flavor o...

This is a pretty classic lemon curd, although some recipes would add more butter and use only egg yolks (no whites). The operative word in the directions is SLOWLY. It should take your curd ab...

I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settl...

I love lemon curd and have never made it at home because I thought it would be too much trouble. Totally easy and came out perfectly (hence the name, I guess). Thanks!

Outstanding!! I'm not sure what the problem was for the other reviewers--I had success with this recipe and it tastes wonderful. Perhaps the key is to make sure to whisk the mixture on *very lo...

One word...YUMMY! It is important to cook on low heat stirring constantly until thick. If a moderate to high heat is used it will become lemon scrambled eggs. I served this at a dinner party ...