Lemon Curd Recipe

Lemon Curd is so zesty and refreshing. Make a batch, keep it in the refrigerator and use it on Crepes, Muffins, or Scones. Add a bit to plain yogurt for an extra zing!

Lemon Curd Recipe

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  • Prep Time


  • Total Time


  • Servings



  • ◾6 Egg Yolks

  • ◾¾ Cup Sugar

  • ◾½ Cup Unsalted Butter (1 stick), cut into 1 inch pieces

  • ◾1 & ½ Tablespoons Lemon Zest

  • ◾½ Cup Lemon Juice, from fresh Lemons, you will need about 6 Lemons depending on the size


1. Remove the Zest from the Lemons and set aside. You will need about 1 & 1/2 Tablespoons of the Zest. 2. Now cut your lemons in half and extract the Juice. You will need 1/2 Cup. For this Recipe I estimated that would require about 6 Lemons, but it really depends on what size Lemons you purchase. Their sizes can vary greatly so better to have a few extra than not enough. 3. In a double boiler, bring the water to a simmer then add the Eggs to the bowl and give them a good whisk. Next add the Sugar, Lemon Juice and the Lemon Zest. Continue to whisk and cook in the double boiler bowl. 4. As the Lemon Curd starts to thicken, look for it to cling to the back of a spoon, then you can add in the Butter. Whisk the Butter in to combine until all melted. Continue to slowly whisk and cook until the Lemon Curd is thick. Think of the consistency to be similar to gravy or hollandaise sauce. It will also thicken up slightly after you remove it from the heat. This is the step where you need patience. It will slowly all come together and have the perfect Lemon Curd texture. 5. When the Curd has reached the proper consistency, carefully remove the bowl from your double boiler and pour the Lemon Curd into glass Mason Jars. You should get about 2 small/medium size jars. Allow the Lemon Curd to cool before placing the lids on. 6. Store the Lemon Curd in your refrigerator. It should keep for up to 1 week. ~ Make a batch and bring a jar along with some scones in a nice basket as a Hostess gift! Recipe by: Hot Dish Homemaker


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