Lemon Curd

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 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
Directions

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
This was very tasty, and easy to make. I did grind up some crystallized ginger in my spice grinder, about 1 1/2 - 2 tsp, and added to the sugar and zest....very happy with the results item not reviewed by moderator and published
The is a great recipe, sweet and tart. I added the zest of 4 lemons to the sugar and mixed with my fingertips to release the oils. I then followed the directions as stated. Once the mixture cooked, I pushed it through a sieve and added pectin (for cake filling). The result was smooth and delightful. item not reviewed by moderator and published
So easy and perfect.Its perfect filling for a lemon cake item not reviewed by moderator and published
I've made this several times and it never fails me. So easy and good! One thing I do to make it easier is I mix up everything in my food processor and skip using a mixer. It does take several mins longer on my stove too but stoves vary. item not reviewed by moderator and published
Ina Garten, you are an angel! I could eat this lemon curd all day long. Maybe I will.......... item not reviewed by moderator and published
Very disappointed. I had high hopes for this recipe! I was thinking that this would be a better recipe since it is less wasteful than the other that only used egg yolk. I followed the recipe exactly except for using a food processor which I do not have. I even brought the temp up to 170 as stated which was extremely hard to do without it boiling, but it never set!!! It also didn't have the right taste. It tasted like lemon butter and was not creamy. I later tried adding some corn starch with hopes it would set but still nothing. My last ditch attempt to fix it before tossing it was to try 2 more egg yolks. It did help the taste a bit but sadly it never set all the way. I wasted 4 and a half hours on something that should have only taken 20 min's to make only to end up throwing it away and buying a premade can since I ran out of time to make more. item not reviewed by moderator and published
i used lime and lemon and strained. Amazing!!! item not reviewed by moderator and published
I am supposed to be a cook, but have changed recipes for my health or preference so often for LemonCurd, that I had to look it up - could not remember the recipe. Thanksomuch - the one I made this evening for tomorrow's breakfast is a mean and lean one I enjoy when dieting - it would curl your hair - everything but the pits, lite sugar, agave , just enough butter and salt to mellow the bite, and no eggs. Add water to make 2 cups and 2 T corn starch or other thickener to replace the eggs. Microwave 3 minutes, chill. Bad enough? I love it and it is right for me right now. Apologize if this is impossible. 10 more pounds and I can make YOUR recipe once again. Thank you. item not reviewed by moderator and published
Very good and very easy. item not reviewed by moderator and published
I think that the heat and the cooking time is certainly off on this recipe. I had to cook this curd at a temperature closer to medium heat. My curd started to thicken at about 155 degrees but I cooked it a little further to about 163 degrees. I wasted about 10 mins cooking it on low before I decided to turn the heat up. I would HIGHLY suggest that you strain this curd after cooking. There were several little bits left behind in the strainer. I also did not add the zest until after the curd was cooked and strained. Other then that it is gorgeous! item not reviewed by moderator and published
Without a doubt the easiest, most foolproof and more importantly, the most DELICIOUS lemon curd ever! The little flecks of zest in the ultra smooth and creamy curd make this really special. I can't wait to pair it with clotted cream and scones! Ina has never failed me yet! item not reviewed by moderator and published
I followed the Vitamix method suggested by another reviewer, reducing the sugar to 1 cup. It was super easy and very creamy and delicious! item not reviewed by moderator and published
Easiest way to make lemon curd! item not reviewed by moderator and published
Wow....that was really easy! So incredibly delicious. I will make this often from now on! item not reviewed by moderator and published
So amazing and so easy!! I will never buy it again! item not reviewed by moderator and published
Made this to use as a filling for a vanilla cake, and it is delicious! Very easy to make and excellent results. Great recipe Ina! item not reviewed by moderator and published
OMG! When I think of the many times I looked longingly at the little jar of lemon curd at TJ's and passed on it to stay on budget, and all the while I could have been practically bathing in the stuff if only I made it myself! I love that this recipe calls for whole eggs so it is a "self contained" experience. The result was as good as I could have hoped -- the good that makes you stomp your feet and thank the Lord you decided that cooking could be fun. This is absolutely delicious on a scone with whipped cream cheese. As God as my witness, I'll never be without lemon curd again! Thank you Ida. (Am I laying this on rather thick? Perhaps, but this lemon curd calls for laying it on thick. This recipe is a keeper.) item not reviewed by moderator and published
This is the yummiest Lemon Curd! I have made it 2x. Once on the stove and it was great. The second time i followed another reviewer's hint.... and put everything in my Vita mix... I went slowly from low to high and after about 6 min. on high it was perfect and very very easy. Thanks for the great recipe! item not reviewed by moderator and published
I used 1 cup of turbinado &amp; the zest from 4 very small lemons (which might have been a tad too much because there was a very slight bitter after-taste once I cooked the curd. But its possible that the flame was too high to begin with). I used a 1/2 cup of blended lemon &amp; lime juice. Using a mixer to blend the butter with the sugar &amp; the eggs made tiny little curd looking things... I used salted butter &amp; 1/8 tsp. salt - it was fine. When I added the juice to the mix, OMG I thought I made a huge mistake. As I began to cook the mixture, everything started to play nicely together, eventually thickening. This recipe turned out more like a sauce rather than maybe a lemon curd spread for toast or filling that could be used in a tart or between layers of a cake. Maybe cornstarch might thicken it more for that use. I am planning to make coconut lemon rice pudding with it... possibly use it with plain yogurt as a light snack. I love Ina.. everything is gold with Ian's recipes. item not reviewed by moderator and published
OMG, delicious and easy! I tried it because I wanted to make a healthier version of what I've been buying and enjoying for years (from Trader Joe's). Made a small batch to try it and it is AMAZING! Here's the recipe with substitutions in case anyone wants to try something like this. I made it in a G.E. Rocket blender--neat and sweet. Wonderful! Will make my own from now on ~ THANK YOU Ina!! grated zest of 1 frozen organic lemon 1/2 cup (or less) organic turbinado sugar 1 Tbsp Kerrygold butter, room temperature 1 ½ Tbsp. organic virgin coconut oil 1 extra-large egg (organic free range) 2 ½ Tbsp fresh-squeezed lemon juice (approx. 1/2 lemon) ¼ tsp. organic chia seeds* f.g. Himalayan pink salt (approx. 1/3 of a 1/8 tsp measure) *Add chia seeds w/ the lemon juice. Yield: 1 cup item not reviewed by moderator and published
I was a curd 'virgin' until I used this recipe. I did skimp a little bit on the sugar, using 1 very rounded cup instead of 1.5C and it's still plenty sweet. I skipped the 'peeling the zest + add to food processor' part and just used a microplane to shave off the the zest straight into my sugar. The fewer dishes to dirty, the better IMO... I used 3 Meyer lemons and 1 store bought lemon. I also used a digital thermometer so I knew when I got to 170. It starts to thicken at 160, but I stuck with the 170 rule Ina gives in this recipe. The only issue I am now having is that I can't seem to keep my spoon out of the now-cooling curd! It's SOOOOO good! item not reviewed by moderator and published
I made this recipe to go with scones for guests and it was a huge hit! I had never made lemon curd before and this recipe was very easy. It makes a good amount (one full mason jar plus about a half cup). It was sweet, which especially appealed to the kids, but I am sure you could reduce the sugar if you prefer. My eggs were not room temp so it solidified the mix when added and looked lumpy. I used my immersion blender once in the pot before heating and it blended everything beautifully. The end product came out smooth and silky! I will never feel the need to buy lemon curd again! item not reviewed by moderator and published
Fabulous recipe! It did take about 20 minutes to thicken but the result was well worth the wait! item not reviewed by moderator and published
Awesome recipe. Ina makes life so easy, as she adds the eggs to the room temperature butter, sugar and lemon juice. No need to temper the eggs. I substituted Passion fruit for lemon juice and it worked perfect for this years Christmas gifts. item not reviewed by moderator and published
Excellent balance of lemony tart, sweet, creamy and buttery! Easy, and I used Meyer lemons. Favorite lemon curd reipe item not reviewed by moderator and published
Very good. I strained the curd before canning, and therefore, had less volume. item not reviewed by moderator and published
This is simply delicious! This has become my fav! item not reviewed by moderator and published
Lovely and very easy to make. Absolutely no reason to buy lemon curd when, with a few simple ingredients, a far superior product is only a few moments away. I use a rasp to zest the lemon because I like the lemon zest to disappear in to the curd. My kids love this... I have to make sure they don't eat it straight out of the jar if I want to use it for a recipe. item not reviewed by moderator and published
Loved this recipe...my husband and I were eating it straight from the pan! I will cut down the sugar a bit next time as suggested, though. I preserved mine just like I would with jam so that I could ship some to my mom and save some for Christmas gifts! item not reviewed by moderator and published
I used this recipe to top my lemon cheesecake for a family BBQ. It was to say the least, awesome! Making it again for our Thanksgiving dinner this weekend and will use it in future for pies, tarts, etc. It is so delicious and east to make. Ina's recipes are my go to. They never fail to impress. item not reviewed by moderator and published
Excellent! I took the advice of previous reviewers and only used 1 1/4 c. sugar. I cooked it over a &amp;#34;scorch buster&amp;#34; on my gas cooktop. It did take 30 minutes to reach 170, probably because I started on the smallest burner. I also strained it before putting it in jars. I plan to freeze 3 of the 4 jars as suggested on another website as it should only be kept a week in the refrigerator. item not reviewed by moderator and published
The best lemon curd i've ever tasted,and so easy to make. item not reviewed by moderator and published
I am in LOVE with this recipe for lemon curd. I make a few changes but that is because I need it extra stiff to put into hand pies in puff pastry. I do everything listed, then I add a tablespoon of corn start mixed with a little water to the pan and stir until it thickens enough for my project. It takes absolutely delicious! item not reviewed by moderator and published
This is by far the best Lemon Curd recipe out there! It is easy to make and delicious. I will never buy jarred store bought lemon curd again.....! My grandson (Age 12 requests that I make this whenever we visit each other! He loves it with my blueberry/lemon scones. Your recipes never let me down, Ina! item not reviewed by moderator and published
Very very easy. I used a zester for the lemon peel so I wouldn't have to wash the blender. For 1/2 recipe, I used 2 whole eggs and 1 egg yolk, since it is the yolk that actually thickens the curd. Will try it again with a bit less sugar. Took 11 minutes to thicken. I had the water boiling (read another review that suggested that before I put the bowl in the pan. item not reviewed by moderator and published
This is delicious put into small pie shells (I even do mini shells for parties, topped with whipped cream and maybe a mint leaf. My whole family loves this. I do find that it takes longer to set up than she says, and I use a double boiler (which makes it take even longer, but is worth it. item not reviewed by moderator and published
Super easy! I followed the instructions and ingredients exactly. Although when I put it in the pan It took it about 30 minutes to thicken. I was expecting it to thicken to the consistency of thick lemon curd but found that when it reaches 170 degrees its still pretty thin. Now that I have it in the fridge its thickened up a lot! It'll be great as a layer in my lemon cake with fudge frosting! item not reviewed by moderator and published
This is perfect. I did reduce the sugar slightly as I like it tart. It did take about 5 minutes longer to cook than stated but during this process I learned that when cooking on an electric range when the recipe says "low" it probably doesn't mean to use the "Low"setting on the stove. I turned up the heat to level 3 which would equate to the lower third of the numerical range (it goes from Low to 10. I doubt that any professional cooks on electric so the term "low"may have a slightly different nuance. item not reviewed by moderator and published
Ina, I love your recipes, they always work, but I could have a read a short novel in the time this came together, stirring constantly through the panicky curdled stage and then another 25 minutes for it to finally thicken. Next time I think I'll use a double boiler. Tastes great, though. item not reviewed by moderator and published
OK... this is heaven. I was looking for a recipe that treated curd like an emulsification, and this does that. It was soooo good that I could have just sat down and eaten the whole thing. I too, will cut the sugar back a touch next time but it was still nice and tart. item not reviewed by moderator and published
Great Lemon Curd! I followed the suggestions of others and cut the sugar to 1 cup and added 5 large eggs. I also have doubled and even tripled the recipe and it works out great. I prefer the curd perfectly smooth, so I strain the curd. I used the curd as the cross on my Hot Cross Buns this Easter...perfection. It is also delicious as a dollop on top of fresh blueberries. item not reviewed by moderator and published
This was the best lemon curd recipe I have ever make. Lemony and buttery at the same time. I didn't have extra larges eggs so I added 5 large eggs. It was perfect! item not reviewed by moderator and published
Fantastic lemon curd. Takes a long time to thicken (more than the 10 minutes stated in the recipe but totally worth the wait! Its smooth and creamy and since you blend the sugar and lemon zest together prior to putting it on the stove, you don't need to strain the mixture once its done cooking. Other curd recipes have the straining step and its nice to skip that. item not reviewed by moderator and published
The flavor was just perfect but, the curd never did set up. I refrigerated the curd about 18 hours and it never got thicker than a pudding, so I put the tart in the freezer for about 4 hours. I'm not sure why this recipe didn't set up for me but undercooking wasn't the problem, I brought the curd up to temperature from a medium heat and even exceeded the recommended 170 degrees. I gave it 4 stars because the flavor was great but it didn't set up as it should have. If it were intended to be served frozen, I'd have given it 5 stars because it was great frozen. Pop any left overs back in the freezer because as it thawed, it ran. item not reviewed by moderator and published
The genius of this lemon curd recipe is that it's mixed in the processor before it hits the saucepan. Also the lemon sugar itself is a wonderful product to have on hand in the fridge for sprinkling or stirring into tea. item not reviewed by moderator and published
Ina does it again! Amazing. item not reviewed by moderator and published
I made a lemon-rosemary cheesecake from vegetarian times (1 large instead of 4 small and as invariably happens, even with proper cooling, the top cracked into multiple fissures. So I thought lemon curd would make a nice complementary camouflage. Tried my grocery store but no lemon curd to be found. So I found Ina's recipe and it saved the day. I did not need 3 cups to top the cheesecake so I made about a third of the recipe but used 2 eggs. It took longer than ten minutes to thicken but it is delicious and made a great cosmetic topping for my cheesecake item not reviewed by moderator and published
Thank you Ina! your recipes never disappoints me at all! I was able to get my mixture thick like custard in exact 10 minutes. I followed exactly no changes at all. Tip for those who couldn't get the mixture thickened it could be that your water level in the pot was way below, mine was touching the top bowl. Oh also i had water boiling in advance, I hope this helps. thank you! item not reviewed by moderator and published
Just made this recipe and can't believe how easy it was. It is so tasty and turned out such a beautiful color. I plan on canning mine in 4oz. jars to have on hand. Looking forward to making Ina's fresh lemon mousse. Thanks Ina for helping me step out of my comfort zone! item not reviewed by moderator and published
Very easy, sets up nice and tastes wonderful. Making scones as I type this!!! item not reviewed by moderator and published
For some reason, this recipe never thickened for me. I spent a half hour stirring but it remained a drippy mess. No luck even with cornstarch. item not reviewed by moderator and published
Easy - no fail. My go to recipe now. Thanks Ina! item not reviewed by moderator and published
Super easy recipe. My mom is a lemon and lime curd nut. And she said this is "better than store bought from England". She loved the tang and the texture. My lemons were HUGE so I added about 1/4 cup more sugar to counteract the extra rind and the extra juice I threw in. I'm sure you have to adjust each time because every piece of fruit is different. Will definitely be making this again and will try lime too. item not reviewed by moderator and published
Excellent recipe. I added a bit more lemon juice and zest for a really tangy flavor. item not reviewed by moderator and published
Somehow catering fundraising events for an arts not-for-profit has become part of my job. After using a couple other recipes out there, I was thrilled when I found Ina's. Not having to separate the eggs makes the prep much easier, and it comes together beautifully. I use it to fill small pastry cups and add a fresh berry in each. I'll be making it again today for Christmas Eve as a condiment to go with slices of rosemary cake with fresh raspberries. Thanks Ina! item not reviewed by moderator and published
Very delish. I made it in a doouble boiler with a candy therm. and cooked untill the temp reached about 170 or it was thick on sppoon. I used it to fill tart shells for a chritmas tray. I love the flavor and texture. Will make again. item not reviewed by moderator and published
Honestly, I have never had lemon curd before but my opinion is that this is WAY TOO SWEET-and I love sweet things. I looked over other recipes for curd and there wasn't nearly as much sugar as in Ina's recipe. I wished that I had compared the recipes first. Maybe there is a typo in her recipe, although all of the other reviewers seemed to love this recipe. item not reviewed by moderator and published
I love this recipe. It is the best I have found in my numerous searches for curds. I am blessed with 7 heavily laden lemon trees so always looking for ways to use. I now find myself with a massive amount of grapefruits and tangerines. Wondering if I can use this same recipe and just sub the grapefruit for lemon, tangerine for lemon, etc. item not reviewed by moderator and published
I love this recipie! I use my vita mix. Put everything in the canister, zest the lemons with the micro plane, chunk the butter in 4 hunks, I do cut the sugar to 1 cup as it is a little sweet to me. Start on low and go to high in about 6 minutes it is up to 170. Perfect every time! No scorched pan and the counter all cleaned up by the time the curd is hot and no risk of a scorched pan. item not reviewed by moderator and published
Fabulous! We made lemon-ricotta pancakes with Bobby Flay's recipe from this site, which called for lemon curd as a topping in lieu of syrup. This was such an easy recipe and SO yummy! item not reviewed by moderator and published
Excellent flavor, color, and consistency! I'm adding this to my recipe box! I cooked this over high heat, the element glowing red, whisking vigorously with a wire whisk the entire time. If you do this you must use a high quality heavy bottom sauce pan and make sure you're scraping the sides and bottom with your whisk, not just stirring in circles. Once you start, you can't stop, even for a couple seconds. When it started to bubble I removed it from the heat and poured it immediately into a bowl I had ready. It took less than 5 minutes and didn't need straining. item not reviewed by moderator and published
Awesome! Made it with a toasted almond-coconut-graham crust! I didn't strain it because Ina didn't say to, and it was perfect! Definetly will make a key-lime curd next time, so easy, so delicious! item not reviewed by moderator and published
Delicious and easy, though it took more like 20 minutes to reach the right heat and I'm a little sorry I didn't strain it after cooking. Next time.... item not reviewed by moderator and published
This is the easiest and tastiest lemon curd out there! It is very lemony and creamy. A great balance of tangy and sweet. Much better than the store bought kind. Since this is so easy and quick, I'm going to make lime curd and orange curd using this same recipe. Thanks Ina! item not reviewed by moderator and published
This is a great recipe, easy to make bursting with lemon flavor. I needed lemon curd to make an icebox cake, so instead of buying jars of grocery store curd I decided to make my own. So glad I did, the taste was fresh and lemony. The little I didn't use for the cake I will use on some fresh strawberries. Makes this you will love it! item not reviewed by moderator and published
EASY and perfect. Seriously, quicker than heading to the market and soooo much better! YUM! Thanks Ina! item not reviewed by moderator and published
This is by far the BEST lemon curd i have ever tasted / made. It is a great combination of tanginess and sweetness. But of course that is partly dependent on the quality of your lemons. It is super easy to make, very fast and creamy. I did strained it before cooking it as i wanted it super smooth. item not reviewed by moderator and published
Holy Cow. I had leftover egg yolks from an Angel Food cake, and limes on hand, so I made lime curd instead of lemon. I will never buy jarred curd again. Now, I'm going to have to make some scones and tea. item not reviewed by moderator and published
This recipe was easy and it was pretty good too. It was just a little too tart for my taste not that that stopped me from licking my fingers. I will try it again but I'll try to tweak it a little. Thanks Ina, love you, love your show! Oh almost forgot. I used this in Ina's yogurt lemoncello curd concoction over fruit - can't think of the name right now. That recipe is fantastic. item not reviewed by moderator and published
Absolutely fabulous!!! Ina, your recipes are amazing and never fail me. I actually used the lemon curd to fill my Hamantashen. It was the favorite of all the fillings I made. item not reviewed by moderator and published
Wonderfully easy &amp; delicious! Mixed everything in food processor, in order Ina gave. Reduced sugar to 1 cup, next time will try 3/4 cup for more tang. Used zest from 4 large lemons. Softened butter right from refrigerator in micro on power 2 for a few seconds 'til soft but not melted. Added all 5 large eggs at once at end. Never any curdling. Cooked in 10 minutes. Important to stir continually since it started to thicken immediately. Just hope to keep the spoon out of the container until I've made my Lemon Lover's Cake! item not reviewed by moderator and published
So very good! It took a lot longer for mine to thicken, too, but I also expect that. (I think my stove just cooks that way. I used the curd as a topping to a lemon cheesecake I made for a friend, and it was a big hit! item not reviewed by moderator and published
Used Meyers lemons as I have a tree in my yard. Used 5 eggs as others suggested and 1 cup sugar. Took about 20 minutes to come to suggested temperature and to thicken.. I strained as others suggested at the end. Very yummy! Now I need to buy some scones or at least English muffins item not reviewed by moderator and published
Received a big bag of lemons and I was looking for lemon recipes and came across this lemon curd. Loved it loved it. Followed another reviewer who used 5 large eggs and 1 cup sugar. My husband cooked this until it was thick. Put in 4 8 oz mason jars to give away as gifts with cream biscuits. Very easy and will definitely make it again!!! item not reviewed by moderator and published
Ina, you never disappoint! The only thing I did differently is I used 5 large eggs, and I added only 1 cup of sugar. I will definitely make this again! item not reviewed by moderator and published
This is the best lemon curd recipe out there! It's actually quite a bit too sweet (at least for me, but I just cut down on the sugar and use only 3/4 cups instead of the 1 1/2 cups it calls for. I use the recipe for a custard filling in lemon meringue pie. It tastes wonderful! It's also a great dip or spread for cranberry scones. Yummmmmm!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Amazing!! I made this to give as gifts with a vanilla pound cake and one of the gentlemen I gave it to poured some on the pound cake, took a bite and then went to the kitchen for a spoon...to eat the curd right from the jar instead! It really is delicious! The first batch took exactly 10 minutes to thicken when heated on medium low. The second batch I doubled and it took around 17 minutes to thicken on medium low. After a quick strain both were gorgeous yellow and smooth as silk. Will definately make again! SOON! item not reviewed by moderator and published
Was the first time making lemon curd. Was so easy and turned out great. So good that I found myself spooning it out of the jar just to taste it. item not reviewed by moderator and published
To Egglady11, I was excited to see I could use my Vita Mix. I use it for so many things but always forget about using it for "hot" recipes. I decided last minute to make this so basically threw things in out of order and it was wonderful. Put juice and peel in and pureed the mixture. Turned the Vita Mix to low, added the sugar and butter then the eggs, 1 at a time, once combined, put on high and within 5 minutes had a beautiful thick curd. I did stop after a few minutes to check the temperature but you can tell by watching it when it is done and at the correct temperature. This was so much easier and much quicker than having to control the heat and stir constantly on the stove. Thank you Ina for keeping it so simple!!!!! item not reviewed by moderator and published
DEVINE!!! THANK YOU INA! item not reviewed by moderator and published
This was amazing. I added an extra 1/8 cup of lemon juice (a total of 2 lemons for me and it gave it just that extra bit of tart so it wasn't too buttery. It also took me over 20 minutes of low and then medium-low heat to get it thick enough. I used a microplane for the zest and didn't strain it afterwards (I wanted to see if the texture really was that bad. I actually found it to be great and while there was a bit of zest, the pieces were so thin and small that I only noticed it because I was looking for it. Tasted amazing and looks great in the tarts I made! item not reviewed by moderator and published
This recipe was easy. I substituted lime for lemon and used a micro planer for the zest and it turned out wonderfully. The limes are smaller so I used 4,cant wait to taste after it has a chance to set. item not reviewed by moderator and published
This recipe is easy and tasty. If I had a complaint, it might be that the balance of sweet/tart and buttery is a little too heavy on the buttery side, and I like buttery. My lemons were very tart, so I don't think that was it. Maybe it needed more lemon? item not reviewed by moderator and published
I agree that this lemon curd is absolutely delicious! It did curdle but smoothed out while being cooked, but the 10 minutes on low did not do it - it took forever to get thick. Next time I'll bump it up a bit. Has anyone tried freezing the curd? Or do you know how long it will keep in the refrigerator without going through the hassle of canning it? The batch I just made is being eaten too quickly to test its longevity, but I'd like to know what it is for future reference! item not reviewed by moderator and published
This is a simple and delicious recipe. I do have one change that I find helpful and maybe someone else will too. After processing the sugar and the lemon peel I just throw all the ingredients in the processor (I don't even bother letting the butter come to room temperature and blitz the whole thing for about 15 seconds. It will look horrible like curdled milk with bits of butter floating in a bunch of liquid but the butter will melt as it heats up and the mixture will become smooth and silky. Again, just a suggestion that I have found to be very helpful for me. item not reviewed by moderator and published
I love that you dont need a ice bath and you use the whole egg so there is no mucking about. The hardest thing is removing the skin from the white pith but you can always strain it at the end item not reviewed by moderator and published
YUM! Just made this today to use for a tea I'm throwing on Saturday. Per other reviews, I put the curd through a fine mesh strainer at the end. I tasted it before straining and the lemon zest was definitely off putting. But after putting it through the strainer, this is probably the best lemon curd I have ever made. Also, when I added the lemon juice to the butter/sugar/egg mixture, it did curdle, but it smoothed out once I heated on the stove and turned out silky smooth. item not reviewed by moderator and published
The flavor of this was FANTASTIC, but I gotta say: I found the texture really unpalatable. Grinding the lemon zest with the sugar brings out a lot of flavor, but I would suggest straining the hot curd through a fine-mesh strainer before chilling; the tiny pieces of zest are pretty unappetizing. I also had to cook my curd on medium heat for the full 10 minutes. Other than those two issues, this is the BEST lemon curd I've ever made! Definitely a keeper! item not reviewed by moderator and published
To 'sdduke', Ina said at first the mixture will look all wrong and broken up, but it will come together. Hope you didn't throw it away too soon! item not reviewed by moderator and published
Followed recipe, but when I added the lemon juice to the egg mixture it broke. What a mess. What went wrong? item not reviewed by moderator and published
You can't can it safely due to the eggs, however you can easily freeze curd for 6 months or so. It doesn't actually freeze, just stays thick, and you can dollop out portions as you need. Since we have 2 mature lemon trees, I often make a couple recipes of Lemon Curd to put in the freezer. You can also make it with limes or oranges. Hope that helps! item not reviewed by moderator and published
So, basically, you didn't actually make this recipe? For the record, by definition, a fruit curd has eggs (it's the curdled egg yolk that gives it both its texture AND its name). It appears you made a lemon sauce, but not a curd. item not reviewed by moderator and published
I've discovered that cooking the rind is what make it bitter. Its best to add it after taking the recipe off the flame. I found a really simple lemon curd recipe at finecooking.com. It wasn't as thick as this recipe, but was every bit as delicious... with no bitter aftertaste. item not reviewed by moderator and published
try following every step ,every ingredients even temperature,and using double boiler helps. item not reviewed by moderator and published

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