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Lisa Adams: "This is the ONLY recipe i use for Lemon Curd.
Th…" Read More
6Ingredients
75Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 4 large egg yolks (see note)
- 2/3 cup granulated sugar
- 1 Tbsp. lemon zest (about 1 lemon)
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 1/8 tsp. salt
- 6 Tbsp. unsalted butter (softened to room temperature)
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Reviews(3)
Lisa Adams 3 years ago
This is the ONLY recipe i use for Lemon Curd.
The lemon flavor is vibrant and just amazing. If it doesnt thicken stick with it and follow directions by raising the temp just a little.
The result is perfection. Today I am using it as the filling for a lemon blueberry layer cake for my mom’s birthday.
Trust me you will never purchase lemon curd after making this recipe..
Pamela Lim 4 years ago
Crazily tasty recipe! Thank you! How do I even go back to store-bought lemon curds??? I feel like I've been cheated all my life! If I had known what a laborious task it was to grind lemon rind, I would have gotten myself the mandolin slicer. Apart from spending all my effort to squeeze the lemons for juice, and peeling the rind bit by bit with a peeler, I used a thermal food processor instead of a double boiler to achieve the same results. I set the whisk on speed 5 with a temperature of 80°C for 12 minutes, adding the butter in the last 3 minutes and it was done! I must say, I licked all spatulas and whatever spoons used at the end after I scooped them into 3 little jars! I wish I made more to give to friends! Thank you again! 💞🥰
Mary Young 8 years ago
I've made this recipe a few times now and it's a great way to use up egg yolks and lemons. The hardest part about making it is grating the lemon peel. However the results are outstanding. I follow the recipe exactly but usually cook it a bit longer, maybe 15 minutes. It looks thin, but then it firms up while it cools. The flavor is perfect, not too sweet or tart. Tip: listen to an audio book while stirring/cooking it to make it less boring!