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how to make lemon curd
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5 from 2 votes

Best Lemon Curd Recipe

Lemon curd is an incredibly delicious and thick citrus packed filling or spread. It’s vibrant yellow color and tangy lemon taste makes it a great addition to many recipes.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Jams/ Jellies
Cuisine: American
Keyword: best lemon curd
Servings: 24
Calories: 90kcal

Ingredients

  • 4 lemons
  • 1 1/4 cup granulated sugar
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup butter
  • 1/4 tsp vanilla extract
  • 1/4 cup lemon zest from 3-4 lemons
  • 1 cup lemon juice from juicing 4 lemons

Instructions

MICROWAVE INSTRUCTIONS

  • Melt butter in medium glass bowl in the microwave. Add sugar and stir. Microwave 1 minute.
  • Add lemon juice and lemon zest. Microwave 2 minutes.
  • Beat eggs and yolks until smooth. Pour out about 1/3 cup of hot lemon butter mixture into a 1 cup measuring cup. Add in about 1/4 of the egg mixture. Stir constantly, then pour into the bowl with the rest of the lemon mixture. Stir, then microwave for 1 minute.
  • Repeat process, tempering eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir after each 1 minute interval in the microwave. Continue until all of the eggs are mixed in.
  • Microwave 2 minutes, stopping at 1 minute to stir again. Add in vanilla extract.
  • Run mixture through strainer, if desired. I like to do this when the lemon curd is hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend it.
  • Transfer lemon curd to jars and refrigerate. Curd will thicken upon cooling.

STOVETOP INSTRUCTIONS

  • Combine butter, sugar, lemon juice and lemon zest in a medium sized saucepan. Turn on medium-low heat and stir occasionally as mixture warms up. Cook about 10 minutes until mixture begins to gently bubble.
  • Beat the eggs until smooth. Ladle out about 1/3 cup of the hot lemon butter mixture into a 1 cup measuring cup. Let cool 1 minute. Add in about 1/4 of the egg mixture. Stir constantly, and then pour it into the bowl with the rest of the lemon mixture. Reduce heat slightly. 
  • Repeat the process, tempering the eggs with a small amount of lemon mixture so that the eggs don’t cook. Stir often. Continue until all of the eggs are mixed in. 
  • Cook on low heat for 10 minutes, then remove from heat. Add in the vanilla extract.
  • Run the mixture through a strainer, if desired. I like to do this when the lemon curd is still hot because it’s quick & easy. Straining yields a lovely smooth lemon curd, so I highly recommend doing this.
  • Transfer the lemon curd to jars and refrigerate. The curd will thicken upon cooling.

Notes

Yields 3 cups of freshly made lemon curd.

Nutrition

Serving: 1g | Calories: 90kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 43mg | Potassium: 21mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg