Lemon Curd Recipe

 How To Make Lemon Curd

Stove Top Method – Microwave Method

This Lemon Curd recipe is a British teatime favorite.  This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads.  Another favorite is serving it on gingerbread or used as a filling for tarts and cakes.  It can add a special touch to your favorite desserts and tea time goodies.  It is so easy to make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter.  I usually use the stove-top method, but the microwave method also works great.

I know that this is not something to include in your every day diet, especially if you need to watch your fat, sugar, and/or calories intake.  A jar of this would certainly make a great gift, or a nice addition to gift baskets.


Lemon Curd


Lemon Curd Recipe:
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Sauce
Cuisine: English
Keyword: Lemon Curd Recipe
Servings: 2 cups
  • 3 to 4 tablespoons lemon zest (rind)*
  • 1/2 cup lemon juice, freshly squeezed (4 to 6 lemons)**
  • 1 1/2 cups granulated sugar
  • 6 tablespoons salted butter, cut into pieces***
  • 3 eggs, lightly beaten
Stove Top Lemon Curd Instructions:
  1. Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith).  Juice the lemons after removing the zest.

  2. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.  Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted.  Remove from heat and cool to room temperature.  Use a heavy-based, non-reactive saucepan.  Stainless steel, anodized aluminum, and enamel all work well.  Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

  3. Beat eggs into cooled lemon mixture until well blended.  Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.  Do not let the lemon curd boil, as it can cause the mixture to curdle.  Remove from heat.  The lemon curd will continue to thicken as it cools.

  4. Storing:  The lemon curd will stay fresh refrigerated for up to 5 days.  Pour into a container, placing a sheet of plastic wrap over the curd to prevent a skin from forming.

  5. Makes approximately 2 cups.


Microwave Lemon Curd Instructions:
  1. Remove the zest (rind) from the limes using a zester or a peeler.

  2. In a microwave-safe bowl, melt butter in the microwave on high.

  3. In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice.  Slowly whisk into the hot melted butter until well combined.

  4. Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes.  Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle.  The lemon mixture will thicken further as it cools.

  5. Pour into a clean glass jar or bowl and allow to cool in refrigerator.

  6. Makes approximately 2 cups.

Recipe Notes

* Cold lemons are much easier to grate.  Always grate your lemons first, and then juice them.  Grate lemons just before using as the zest will lose moisture if it sits too long.

** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice.  Room temperature lemons produce more juice.  When choosing lemons, look for ones that are firm, plump, and heavy for their size.  Always use fresh lemons when making lemon curd.

*** Use good quality butter. Do not use butter substitutes.

Comments and Reviews

One Response to “Lemon Curd Recipe”

  1. John A Long

    I’ve wanted , for years, to make lemon curd. I want to try this recipe. And I’d like to give a few little jars of it, as gifts. Is not, (march 2021) too soon, ot make it?


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