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Lemon curd perfection recipe

Lemon curd perfection recipe

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  • Recipes
  • Dish type
  • Preserves
  • Lemon curd

After several experiments with a few recipes and then creating my own, I finally nailed it with this one. This is going to be added to a Victoria sponge in a few days and I think it will be awesome.

Sussex, England, UK

78 people made this

IngredientsServes: 10

  • 3 lemons
  • 450g (1 lb) caster sugar
  • 110g (4 oz) butter
  • 4 medium eggs, well beaten

MethodPrep:5min ›Cook:7min ›Ready in:12min

  1. Zest one of the lemons and set aside. Warm the 3 lemons in the microwave for 50 seconds on full power. This will make juice extraction easier and plentiful. Remove from the microwave, then juice them and sieve out any stray lumps or bits.
  2. Add the sugar, butter, zest and juice to a microwave safe bowl and whisk until creamy. Place in the microwave and cook in increments of 1 minute until the butter has just melted. Ensuring that the mixture is just warm, not hot, add the well beaten eggs and mix thoroughly. Return to the microwave and continue cooking at 1 minute intervals, removing to stir the mixture. A nice thick custard consistency is your aim so keep going until you get that. It might take 7 minutes more in some machines.
  3. Transfer to sterilised jam jars and let it cool, then pop it in the fridge to store for up to 3 weeks.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

perfection can't get enough-15 Aug 2015

A doddle to make and tastes delicious. No more standing over a hot pan, stirring forever!-01 Sep 2017

Made this today and its absolutely fantastic stuff. I will now be using it in cakes and lemon coconut curd tarts next! Its a must make recipe!-15 Nov 2016

Lemon Curd Is the Perfect Recipe for Lazy Bakers

When I hear the phrase "lemon curd" I picture an old Miss Marple kind of British lady, sitting at an impeccably set table for tea. Wait a second—you think this is a negative scenario? This is heaven! Miss Marple is a badass—she's about to solve a murder and you haven't even brushed your teeth yet. And lemon curd, despite it's unfortunate sounding name, is really badass, too. Here's why.

This weekend, I needed a dessert to bring to a friend's dinner-and-Game-of-Thrones viewing party, and there was no way in the seven kingdoms I was turning the oven on. There are a lot of TV references happening today. I also had some heavy cream about to expire in my fridge. So I searched Bon Appétit's "heavy cream" tag, which is a thing I do not recommend you do while hungry. A few "pinning-this-for-later" recipes later, I found this one from 2014: Meyer lemon cream with graham crackers and sea salt. Bless you, Alison Roman, for this fancy sounding but actually ridiculously easy recipe.

The real secret of this recipe is its basic outline for lemon curd. (I used regular lemons from my plebeian grocery store and I couldn't be happier.) Mix lemon juice, eggs, and sugar in a sauce pan until thickened, blend with some butter, refrigerate. Done. As a dessert, with some whipped heavy cream and a sprinkle of lemon zest, graham cracker dust, and salt, it was a sweet-sour crowd-pleaser that I'll definitely keep making all summer. But the leftovers? That's where it's at.

Lemon Curd

Sweet, tart, and buttery smooth in texture, this quick-to-prepare lemon curd is a classic. So whether you need curd to fill a cake, pie, or fancy braided loaf, or to enjoy by the spoonful (we won't tell!), this recipe can do it all.


  • 1 cup (227g) freshly squeezed lemon juice (from about 4 large lemons)
  • 8 tablespoons (113g) unsalted butter
  • 1 1/4 cups (248g) sugar
  • 4 large eggs


Combine the lemon juice, butter, and sugar in a large saucepan.

Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes.

Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.

Carefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate this will "temper" the eggs so they won't curdle when you combine them with the remainder of the hot liquid.

Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat.

Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture.

Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.

Allow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap.

Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours.

Storage Instructions: Store curd in an air-tight container in the refrigerator for up to 3 weeks freeze for longer storage.

Tips from our Bakers

To get the most juice out of your fresh lemons, heat each one for 10 to 15 seconds in the microwave before cutting in half and juicing.

Looking for a shortcut version of this recipe? Try our Easy Microwave Lemon Curd, which thickens quickly and doesn't require cooking on the stove.

This is one of my very favorite recipes to make. It is light and refreshing but most of all reminds me of spring time and warmer days. With these simple ingredients that are already in your pantry and refrigerator you will have this lemon curd made soon enough.

  • Large Eggs: Whisk together creating a smooth and frothy texture.
  • Sugar: Tones down the tartness but also creates thickness in the curd.
  • Lemon Juice: Freshly squeezed lemons are best and gives the perfect flavoring.
  • Lemon Zest: Adds that extra pop to this lemon curd recipe.
  • Salt: Just a pinch!
  • Butter: Cut into slices and blend together creating a sweet and savory dessert.

How To Make Lemon Curd

  1. Cook Eggs: Add the eggs and sugar to a medium saucepan. Over medium heat, whisk until fully combined and smooth.
  2. Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt. Continue whisking until well incorporated.
  3. Add Butter: Add the butter cubes to the saucepan. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. It should have the consistency of pudding.
  4. Strain & Rest: Remove the saucepan from heat. Strain the lemon curd through a sieve into a bowl. Use a spatula to make things easier. Let the lemon curd rest for 15 minutes at room temperature. It will continue to thicken as it cools.
  5. Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.

Helpful tips

  • Be sure to wash your lemons before zesting.
  • To wash them, place the lemons in a bowl with three cups of water and 1 cup of white vinegar. After 10 minutes, remove the lemons and run them under cold water, using a brush to scrub the skin.
  • The way to pick a great lemon at the market is to first heft it in your hand. The heavier lemons have more juice than the lighter ones.
  • When picking a lemon, smell it too. The more lemon fragrance, the fresher the lemon.
  • Try to gauge the thickness of the rind. The thinner the rind, the more juice it will yield.
  • Before juicing the lemon, roll it between your palm and a hard surface like a counter. Doing this will help release the juice.
  • Use as much zest as three lemons yield.
  • Here&rsquos a tip on separating the yolks from the whites. You can use a fancy egg separator or you can just crack the egg and use your hands. I place the egg in my hand with my fingers just a tiny bit apart and let the whites drip into a bowl to save for another use. I transfer the yolk back and forth between hands until all the whites have been separated.

11 Perfectly Tart and All-Natural Lemon Curd Recipes

Lemon curd always seems like magic to me—blend together eggs, lemon juice, and a sweetener and end up with a silky, thick, opaque delight that’s something like pudding but with bright and juicy lemon flavors. These paleo lemon curd recipes are the best of lemon curd, paleo-style, with cookies, cakes, simple curd recipes, and more.

1. Paleo Lemon Cake With Lemon Curd and Meringue Frosting
Nothing says spring like a lemon cake with lemon curd and meringue frosting. This cake is light and delicious, with a paleo-friendly base made from coconut and arrowroot flours, a gelatin-rich lemon curd that’s super-creamy with full fat coconut milk, and a fluffy meringue frosting.

2. Lemon Curd Thumbprint Cookies
These cookies are made with almond flour and honey, and have a delicious lemon flavor in their base thanks to lemon juice and zest. Fill them up with a sweet-and-easy paleo lemon curd made from eggs, lemons, honey, sea salt, and butter or ghee. You could also use coconut oil if necessary.

3. Honey Sweetened Lemon Curd
If you’re just looking for a simple recipe for paleo-friendly lemon curd, you’ve found the right recipe. This one is made with eggs, raw honey, lemon juice, coconut oil or grass-fed butter, lemon zest, fine grain sea salt, and vanilla extract. I love the flexibility of this recipe with coconut oil or butter.

4. Luscious Lemon Cupcakes With Buttercream Frosting
Lemon cupcakes filled with lemon curd and frosted with vanilla frosting? Oh, yes please. These cupcakes have a perfect double-lemon flavor and a light, fluffy texture that you look for in a good cupcake. Make them with arrowroot and coconut flour and sweeten with maple syrup.

5. Paleo Lemon Curd Pie
Lemon meringue pie used to be one of my favorites as a kid, so I’m pretty excited about this paleo-friendly recipe for a similar dish, minus the meringue. This simple pie has a coconut flour crust and is filled with a silky yellow lemon curd, bursting with flavor.

6. Zingy Lemon Curd Squares
The buttery almond flour shortbread base on these lemon curd squares is absolutely to die for, but the lemon curd topping is even better. Make these bars with almond flour, vanilla, ghee or coconut oil, eggs, arrowroot starch, honey, lemon extract, and lemon juice.

7. Strawberry Lemon Curd Coconut Milk Pudding
This easy trifle is made with eggs, honey, lemon zest, coconut oil or butter, and lemon juice for a smooth lemon curd layered with easy vanilla coconut milk pudding and fresh strawberry slices. You could also use other berries, like blueberries or raspberries.

8. Sugar Free Lemon Curd
Lemon curd requires certain chemical reactions to turn into thick, pudding-like perfection, but there are some parts of the recipe that are flexible. For example, you can make lemon curd sugar-free by sweetening with stevia (Truvia), like in this recipe!

9. Lemon Curd Sandwich Cookies
Made with ground almonds, tapioca flour, coconut oil, maple syrup, vanilla, and lemon zest, these sugar cookies have a light texture and a delicious flavor that’s just sweet enough without being too sugary. Fill them with a delicious vegan lemon curd, thickened with arrowroot powder instead of eggs.

10. Lemon Meringue Tarts
This three-part tart is delicious with a honey-sweetened pastry base, a simple lemon curd filling (you can replace the butter with coconut oil if you desire), and a vanilla meringue topping sweetened with honey. They’re like mini lemon meringue pies, paleo-style!

11. Sugar Free Berry and Lemon Curd Pavlovas
You can make this recipe paleo by replacing the xylitol with powdered stevia (though you’ll want to reduce the amount) and using arrowroot starch in place of the cornstarch. I love how this recipe makes pavlova so simple, as if always seems like a fickle dessert.


Lemon Curd is a flavorful spread made with simple ingredients you probably already have in your kitchen. It’s a great addition to cakes, pastries, or as a topping for tarts and has the consistency of pudding.

Perfectly balanced between sweet and tart, this easy Lemon Curd is smooth, creamy and beautifully vibrant in lemon-y flavor.


This Easy Lemon Curd Recipe takes just minutes to make with just three ingredients….lemons, sugar and butter.

Here’s how to make it:

Pulse the sugar and lemon zest in a food processor to break down the zest a bit. I’m not a big fan of curds that are swimming with long strands of zest that were unable to break down during the cooking process, so the food processor takes care of that a bit.

Whisk the eggs and sugar mixture together until light, fluffy and a pale yellow color. Then whisk in the juice.

Cook the mixture until it’s thick and creamy, smooth and irresistible.

Stir in the butter until smooth and creamy.

Now…you can either dig in with a spoon or create some wonderful treats to usher in some of that Spring weather we’re all hoping for.


While my favorite things to do is slather a big spoonful on a piece of toasted brioche, it’s also so good in between layers of cake, stuffed into a cupcake or swirled into some vanilla ice cream

Make a simple tart by filling a pie crust with lemon curd and then topping with whipped cream. The options are really limitless!

We even used it to make these Blueberry Lemon Rolls….they’re simply perfect for brunch!

Be sure to follow me on Facebook for MORE family favorite recipes or hop over to Instagram where we share a ton of behind the scenes fun!

How do I fix lemon curd that’s too thin?

Lemon curd is usually too thin if it hasn’t been heated for long enough.

First check whether your lemon curd really is too thin by allowing it too cool completely, as it will thicken as it cools. If it really is too thin then the easiest solution is to get it back onto the heat to cook it for a little longer. As with the main recipe, make sure you whisk it as it heats to ensure it doesn’t go lumpy.

Another way to thicken lemon curd is to heat it slightly and then whisk in more butter. The addition of extra butter will help the lemon curd to firm up as it cools.

TIP Thicken lemon curd that’s too thin by heating it.

Lemon Curd

Lemon curd is a critical component of lemon meringue tart, but it's also delicious with a freshly baked scone or swirled into a bowl of yogurt.

Lemons are such a beautiful and versatile fruit. They’re so bright and sunny and certainly, when tasted on their own, will wake you up like nothing else. Mixed with enough sugar (and that’s not just a little…), however, their sharp acidic flavor is tamed into a delightful indulgence. Think about lemonade in the middle of a hot summer’s day, or a lemon glaze over a blueberry coffee cake. Both recipes give you a sweet treat with a bright outlook. Lemon curd is perhaps the most intense version of this sweet acid. It’s tangy, sweet and oh-so-delicious!

The ingredients are simple and easily found in your kitchen on most days (assuming you might have 5 lemons in your kitchen on any given day). As I always mention, when you have so few ingredients in a recipe, make sure they are of excellent quality. In this case, that means the butter – using a high quality, cultured, unsalted butter will go a long way.

Squeezing the lemons might take some time, but if you have the right juicer, this is quite a satisfying task. I like this citrus juicer, but I also really love a simple wooden reamer too. Pick whichever works for you.

You will need to bring your lemon curd mixture almost to a boil in order for it to thicken properly. This is the only tricky part of making lemon curd, but you always have a safety net. It’s the eggs that will thicken the curd, but it’s also the eggs that could scramble if you cook them too much. So, be ready to move the pot off the stovetop if you think you’re getting too hot, but rest assured that if the lumps do start to form, you can always strain your lemon curd through a fine strainer and you’ll be fine.

It’s that simple and what you’ll be left with (about 1 ½ cups) is so intensely delicious. You might keep it all for yourself, storing it in your refrigerator for those mornings when you need a pick-me-up, or you might put it in little jars and give it to people who might need a dose of bright sunny flavor in their lives.


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