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Lemon Curd Recipe

Lemon Curd

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Egg-Files

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on May 20, 2012

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    Did not come out right, for some reason it was really watery and the butter separated from the curd when I refrigerated it.

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  • on April 05, 2012

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    This is simple and delicious! It is easy to make and the curd comes out thick and silky smooth. It does take a little bit of time for the butter to melt completely, but it's worth it!

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  • on March 31, 2012

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    This is the first lemon curd I have made . It was easy to do and turned out great. I followed the recipe exactly, as shown, I did cook for about 10 minutes. Give it a try you won't be disappointed.

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  • on March 05, 2012

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    I agree that this recipe is a little confusing, being that you are always going to get more than 1/3 c of juice from 4 lemons unless they are bouncy-ball-sized. That being said, this is a great recipe if you read it properly. I've made it twice and it does take longer than the recipe says to thicken but if you keep at it until it coats a spoon it's really no problem. I wasn't watching the clock quite so intently. I also probably added close to 1/2 or 2/3 cup of juice and still had no trouble thickening this thing; I like my curd really lemony. In the fridge it's still spreadable even! Delicious!

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  • on March 02, 2012

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    PERFECT!!!! Read THIS review !!!!!!

    This recipe is the perfect balance of tart and sweet. Recipe works perfectly as is - do not change a thing - but you MUST FOLLOW THE DIRECTIONS.
    I'll wager the problems people claim with this recipe not thickening or being too tart stem from the same issue - you are only supposed to use 1/3 cup of the lemon juice! The way the ingredient list is written, I ended up with a full cup of lemon juice. The text states use 1/3 cup and if you don't have *enough* add a little water to make 1/3 cup. The amount of liquid is precise and related to the thickening of the curd - if I added all of the juice from the lemons I would end up with too tart lemon soup. Mine thickend up nicely hitting 190F right around 9 minutes on my double boiler.
    AB strikes again!

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  • on October 06, 2011

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    I went to culinary school for awhile and to add more lemon flavor add the lemon zest at the end with the butter. Another way to add thickness is gelatin. Put a tablespoon of powdered gelatin before you heat it or add 1/2 a piece of bloomed sheet gelatin with the butter. (If you're wondering what blooming is, it's simply sticking the sheet gel in ice water for about 2 minutes. It will come out still in a sheet but will feel like jello

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  • on July 03, 2011

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    delicious! alton you do it perfect every time!

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  • on June 09, 2011

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    I make lemon curd ,in my profession, weekly, and I think I know why some people may have had problems with thickening. I can't believe that some people actually threw out their results, not necessary. What a waste of food. It's not the amount of sugar or the lemon juice. This formula WILL take longer than 8 minutes to thicken. So keep stirring until it does (15 min.Plus, the curd will thicken even more once it cools off. The lemon curd we use in my bakeshop uses whole eggs along with the egg yolks, in equal amounts.As you cook the ingredients over the double boiler, it is the egg yolks & whole eggs ,combined, that will coagulate over the heat, causing the thickening that you're looking for. In making pastries, it is a science, and having the correct measurement of ingredients is most important. Trust me, add equal amounts of whole eggs to this recipe and you will be successful. P.S. Lemon curd is supposed to be sweet, and intense. Don't take out any sugar or lemon..

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  • on May 12, 2011

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    It didn't seem to thicken -- maybe a tad less sugar -- but the lemon flavor is wonderful and very strong! It worked for me as a glaze... yumm!!

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  • on March 22, 2011

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    Too intense and too sweet for me. It has a nice texture though. I may try it again with less lemon and sugar.

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