Creamy Homemade Lemon Curd
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.
  • 3 lemons
  • 1½ cups sugar
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 5 large egg yolks
  • ½ cup lemon juice
  • pinch of salt
  1. Zest the lemons. Be careful to avoid the white pith as it is very bitter.
  2. Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
  3. In a medium glass mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
  4. Pour the mixture into a medium stainless steel saucepan and cook over low heat until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
  5. Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.
  6. Makes about 2 cups.
Recipe by Honest Cooking at