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A mason style jar with homemade lemon curd in it with a yellow ribbon around the lid.

Lemon Curd Recipe

Barbara Hall
Cooking your own lemon curd takes a little time, but it is so worth it compared to the store-bought brand.
5 from 1 vote
Prep Time 5 mins
Total Bake Time 10 mins
Total Time 15 mins
Course Cookies, Flavor-Matching, Submitted
Cuisine American
Servings 16 servings
Calories 85 kcal


  • ¾ cup (183 g) Lemon juice
  • 1 Tablespoon (1 Tablespoon) Lemon zest
  • ¾ cup (150 g) Sugar white
  • cup (75.67 g) Butter unsalted cubed
  • 3 (3 ) Eggs room temperature


  • Add the lemon juice, zest, sugar, and butter into a 2-quart saucepan. Start to heat over low heat. I took the eggs and whisked them in a bowl, and added them to the pan. You want all the ingredients to come to the same temperature simultaneously, or you will end up with scrambled eggs. So I stirred almost the whole time. Please don't confuse the zest for cooked eggs; as long as you gradually bring the temperature up, it will be fine.
  • I turned the heat up just a little, and it still took about 10 minutes for it to start to thicken. If you see any egg that may have started to cook in the curd, use a strainer to make it silky smooth. After you take it off the heat or strain the curd, let it cool before putting it into a glass jar. I used plastic wrap and laid it right on top of the curd; this helps the curd not form a crust. Then put it into the refrigerator to cool completely. My jar is a small mason jar which I replaced the plastic wrap with the jar lid. Keep refrigerated.


If you do get some small pieces of egg in your lemon curd, no worries just use a strainer to filter them out before you pour the lemon curd into the glass jar. 


Calories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 46mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 164IUVitamin C: 5mgCalcium: 7mgIron: 1mg
Keyword fresh lemon curd, how to make lemon curd, lemon curd
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