Easy Homemade Lemon Curd recipe via

Easy Lemon Curd Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 24oz
  • Category: Condiment


Homemade Lemon Curd is easy to make and tastes divine on a muffin or scone.


  • 4 tablespoons fine lemon zest
  • 1 1/2 cups granulated white sugar
  • 1 stick of softened butter
  • 5 large eggs, room temperature
  • 3/4 cup lemon juice


  1. Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
  2. In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils.
  3. Add the butter and beat for about 1 minute.
  4. Add the eggs, one at a time, scraping the bowl in between.
  5. Beat for 2 minutes until a light yellow.
  6. Add the lemon juice and beat for 2 minutes.
  7. Transfer the mixture to a 2-quart stainless steel saucepan.
  8. Heat on medium high, whisking all the time and bring to a low boil.
  9. Cook continually whisking until thickened, about 4 minutes. Using an instant read thermometer make sure it has reached at least 175 F. degrees.
  10. Lemon curd should be the consistency of a cream sauce.
  11. Transfer from the hot pot to a large bowl with out scrapping any darkened bits from the bottom of the pot.
  12. Allow to come to room temperature.
  13. Pour the lemon curd into a mason jar or bowl and refrigerate.
  14. Keeps for about 2 weeks refrigerated.
  15. Makes about 24 ounces.
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