Lemon Curd

Total Time:
30 min
20 min
10 min

3 cups

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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4.8 142
I have never made lemon curd before, but got a bee in my bonnet to fill blueberry muffins with it - my husband loves tart and sweet snacks. This was the first recipe that appeared when I googled and like Ina Garten, so I gave it a try. For a newbie, this is a fantastic recipe!! So simple and quick - I'm already planning to make more and bigger batches for gifts. Considering the great end result, I am definitely going to try this with other citrus and Martha Stewart's site says you can even try raspberries.<div><br /></div><div>I was a little worried when the pre-cooked mix looked curdled and broken, but after about 4 minutes, that completely went away and looked velvety and beautifully yellow. I have an electric range, so cooking temps are often different than what the recipe says, so I did what a few other reviewers said and upped the temp. After about 6 minutes on medlow-med, I started to worry because it still looked really watery and thin, so I increased to med-medhigh. When it started to bubble, I frantically reduced it to med and left it there for the remainder. It was the PERFECT consistency at exactly 10 minutes! After swiping my finger to test, tasted it and it was AMAZING. I had to swipe a second time....just to be sure. Same deliciousness. </div><div><br /></div><div>I strained the mixture because I like the clean look of zestless curd, but set the strained pieces aside to mix into one of the containers - just to see which my husband likes better. The batch perfectly filled 3-8oz. mason jars. I am now anxiously waiting for it to cool.</div> item not reviewed by moderator and published
This was so amazing. I love lemon curd and had no idea how simple it was to make. This is dangerous. We made this to go with Jamie Oliver's sponge cake, and it was incredible! I'm going to try this same recipe with lime or grapefruit as well. item not reviewed by moderator and published
Recipe looks great, can this be canned for storage? I'm buried in lemons and would like to preserve them. item not reviewed by moderator and published
Man, the best! It is the first time ever that I made lemon curd, and it is delicious! Will definately use this fail proof recipe again! item not reviewed by moderator and published
A very good friend has made Ina Garten's lemon curd which she gave us as a part of our Christmas present. We loved it so I followed her recipe to the "T". Simple and perfect. Great for gifts too. Thank you for giving us this recipe, Ina. I am one of your followers. item not reviewed by moderator and published
Very good recipe! I don't own a food processor, so directly grated the lemon zest into super fine sugar. I cooked the curd on medium-low heat and it thickened nicely within ten minutes. I did not have to add cornstarch like some other reviewers had to. The flavor is quite well balanced and I will use this curd to make a lemon tart. item not reviewed by moderator and published
So good. This recipe is spot on. I made it exactly according the directions and it came out perfect. If you don't have a food processor, I would probably skip this recipe. It took quite some time for the food processor to break down the rind into fine pieces. Also, if your curd came out bitter, then you didn't remove the white part from the rind. I had to do this to my rind, a tedious step, but added to a quality final product. This was my first time making lemon curd, and it came out delicious. Thank you Ina for another wonderful recipe. item not reviewed by moderator and published
I made this today and it was amazing. It took a little longer than the 10 minutes for it to set but realized it was because my flame was too low. Once I turned it up a bit it started to come together nicely. item not reviewed by moderator and published
Omg! First time ever making lemon curd and it came out AMAZING! I even doubled everything (have a very prolific lemon tree) except for the eggs, of which I only had 6 on hand. I just added about 2 tsp of corn starch mixed with some extra lemon juice and boiled another minute, and the end result is shiny and caramelly potful of heaven :-) item not reviewed by moderator and published
good grief--can I tell you how easy and delicious this recipe is?! I just made 3 batches in probably 45 minutes (teacher gifts)! Did not alter ingredients, mixed it all in the food processor (do not over mix), but it in a pan (no double boiler needed), and 10 minutes to the second, this stuff was ready! (2nd &amp; 3rd batches took a little less time, I think because the pan was already a little warm). Can't believe I've been paying the big bucks for mediocre curd all of these years! item not reviewed by moderator and published

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