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4 from 1 vote

Lemon Curd

Lemon curd looks like a custard or hollandaise sauce, but the lemony pucker power matched with the sweetness is unbelievable! This is perfect on toast, gingerbread, crumpets, dip biscotti. Adapted from Ina Garten's Lemon Curd original recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment, Dessert
Cuisine: American, Western
Keyword: homemade custard, homemade lemon curd, lemon curd recipe, lemon custard
Servings: 12 servings
Calories: 163kcal
Author: Kevin Is Cooking


  • 3 lemons
  • 1 cup sugar
  • 1/4 pound butter
  • 4 large eggs
  • 1/2 cup lemon juice
  • pinch kosher salt


  • Use a vegetable peeler to remove just the zest of 3 lemons. Put the zest in a food processor fitted with the sugar and pulse until the zest is finely minced into the sugar.
  • In a a bowl cream the butter with a mixer and beat in the lemon sugar mixture. Add the eggs, 1 at a time, incorporating completely. Then add the lemon juice and kosher salt. Mix until combined.
  • Pour the mixture into a saucepan and add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
  • Turn the heat to medium and continue to cook until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170° F and will thicken rather quickly at this point. The curd sauce is done when it can hold its shape when the whisk it pulled upward. Remove from the heat and pour through a sieve and press to extract the curd into a bowl to remove the zest if you do not want. Allow to cool and use right away or cover and refrigerate.


Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 89mg | Potassium: 67mg | Sugar: 17g | Vitamin A: 320IU | Vitamin C: 18.2mg | Calcium: 18mg | Iron: 0.4mg