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Easy Homemade Lemon Curd recipe via flouronmyface.com

Easy Lemon Curd Recipe

Arlene Mobley - Flour On My Face
Homemade Lemon Curd is easy to make and tastes divine on a muffin or scone. This easy lemon curd recipe is made a mixer and a sauce pan. No double broiler needed to make it. You will impress the family or guests when you serve it with muffins at breakfast.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Condiment
Cuisine American
Servings 24 Servings
Calories 99 kcal


  • 4 tablespoons fine lemon zest
  • 1 ½ cups granulated white sugar
  • 1 stick softened unsalted butter
  • 5 large eggs room temperature
  • ¾ cup lemon juice
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  • Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the lemons.)
  • In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils. Add the butter and beat for about 1 minute.
  • Add the eggs, one at a time, scraping the bowl in between.
  • Beat for 2 minutes until a light yellow.
  • Add the lemon juice and beat for 2 minutes.
  • Transfer the mixture to a 2-quart stainless steel saucepan.
  • Heat on medium high, whisking all the time and bring to a low boil.
  • Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175 F. degrees. Lemon curd should be the consistency of a cream sauce.
  • Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
  • Allow to cool to room temperature.
  • Pour the lemon curd into a mason jar or bowl and refrigerate. Keeps for about 2 weeks refrigerated.
  • Makes about 24 ounces.


Serving: 1tablespoon | Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 49mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg
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