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Bowl of homemade lemon curd.
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4.5 from 2 votes

Lemon Curd

Homemade lemon curd
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 1 cup
Calories: 738kcal
Author: Kathy


  • 2 whole eggs
  • 2 egg yolks
  • ¼ cup sugar
  • 2 lemons zested
  • 2 lemons juiced
  • ¼ cup butter Sliced into chunks


  • In a metal bowl or in the top of a double boiler, combine all eggs, egg yolks, sugar, lemon zest, and lemon juice.
  • Place bowl over pan with a few inches of water. Do not let bottom of pan touch water. 
  • Turn heat to high, add butter slices and begin stirring with a whisk. Continue stirring to avoid burning. 
  • Cook until mixture becomes thick and coats the back of a spoon.
  • Remove from heat. Pour mixture into a very fine sieve. Use a spatula to push mixture through sieve.
  • Let cool a few minutes. Cover with plastic wrap making certain plastic wrap is directly touching the lemon curd. This helps avoid a skin forming on the surface.
  • Cool in refrigerator for a least 2 hours. 


Can be made without a double boiler. Use a lower heat to help avoid scorching.
Once cooled, curd can be frozen and used later.


Serving: 16tablespoon | Calories: 738kcal | Carbohydrates: 57g | Protein: 6g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 520mg | Sodium: 427mg | Potassium: 101mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1935IU | Vitamin C: 38.7mg | Calcium: 76mg | Iron: 1mg