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5 from 1 vote

Lemon Curd Recipe

This lemon curd recipe is quick and easy to make and is so versatile! Add it to parfaits, tarts, or fruit dip. It's also perfect for breakfast, spread onto your morning toast, biscuits, or pancakes!
Prep Time10 mins
Cook Time12 mins
Chilling Time6 hrs
Total Time22 mins
Course: Condiment, Dessert
Cuisine: American
Keyword: lemon curd recipe, lemon dessert, lemon filling, lemon recipe
Servings: 6
Calories: 324kcal
Author: Julie Clark

Ingredients

  • ½ cup fresh lemon juice
  • 1 cup granulated sugar
  • 6 large egg yolks
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 cup cold butter (cut into 1/2 tbsp squares)

Instructions

  • In a medium saucepan, mix together lemon juice, sugar, and egg yolks.
  • Place on medium-high heat and stir constantly until mixture starts to thicken. ** This will take about 10-15 minutes.
  • Remove from the heat and add salt, zest and chunks of butter, a few at a time. Stir well until the butter is completely melted.
  • Allow the lemon curd to cool to room temperature. Place in an airtight container.
  • Refrigerate for at least 6 hours or until chilled completely through.
  • After using, store any leftovers in the refrigerator.

Notes

**While the curd is cooking, drag a wooden spoon or silicone spatula through it. Make sure that your spoon is touching the bottom of the saucepan as it drags through the curd. When your spoon leaves a clear trail (that quickly disappears) in the bottom of the pan, the curd is ready.
The calories shown are based on the recipe being divided 6 ways, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 324kcal | Carbohydrates: 35g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 337mg | Potassium: 39mg | Sugar: 33g | Vitamin A: 14.4% | Vitamin C: 11.1% | Calcium: 2.6% | Iron: 2.6%