Lemon Curd

lemon curd recipeDid y’all have a good weekend? We had a fabulous one. We are doing the big pre-move purge. There is something very rewarding about downsizing and organizing. I like moving to a new place and being semi-organized when we get there. It makes the whole process so much easier. The kids seem to adjust faster, and usually on the first night, we are all sleeping in our own beds. It takes far less time to unpack this way, and then we can move on and start to explore our new hometown. The best part of a new town is exploring it as if you’re a tourist. We try to treat each place we live that way, and we really get so much out of it. As crazy as this life is, we truly have been blessed to have the experiences that we have had because of it.

Kansas has been an experience, a one year move is tough. As soon as you get your whits about you and start to make a life for yourself, it is time to go. Kansas has grown on me, we got off to a rocky start. I do not love base living, and feel like a fish out of water most days, but I have fallen in love with Kansas City. It is about 45 minutes from us, and it is quickly becoming one of my favorite cities. This weekend one of my friends came to visit, and while I love cooking for people, I also love getting out of Dodge and trying one of the many amazing restaurants Kansas City has to offer. We hit up The Westside Local and had a great dinner. It was a great weekend.

Ready to talk about lemon curd? I have tried a few lemon curd recipes, but they were either too tart, too sweet, or too eggy. This recipe from Ina Garten is just about perfect. This one not only tastes delicious, but it is really easy to make. What do you do with lemon curd? Well, it is great on a scone, a filling for a tart, swirled into yogurt, or simply on a spoon. I just might have a great idea on how to use this lemon curd in the next few days, so be sure to check back. I promise you, it is worth it.

lemon curd recipe3 lemons
1 1/2 cups sugar
1/2 cup butter
4 eggs
1/2 cup lemon juice
pinch salt

lemon curd recipePeel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor.

lemon curd recipePulse until the sugar is very finely minced. The oils will come out and flavor the sugar.

lemon curd recipeAdd the butter to the food processor.

lemon curd recipeAdd the butter and cream until it comes together.

lemon curd recipeAdd the eggs one at a time, with the machine running.

lemon curd recipeAdd the lemon juice and salt. Mix until the mixture is pale yellow.

lemon curd recipeAdd the mixture to a saucepan. Cook over low heat until it thickens.

lemon curd recipeYou need to stir the whole time, it takes about 10 minutes. I do the important stuff while I am stirring, like read People.com. You know, catch up on the news.

lemon curd recipeYou will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough. Transfer to a container and keep in the fridge.

lemon curd recipe

lemon curd recipe

Lemon Curd

Yield: 1 cups

Step-by-step instructions for making tangy and creamy homemade lemon curd.

Ingredients

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 4 eggs
  • 1/2 cup lemon juice
  • pinch salt

Instructions

  1. Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor. Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar. Add the butter to the food processor. Add the butter and cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.
  2. Add the mixture to a saucepan. Cook over low heat until it thickens. You need to stir the whole time, it takes about 10 minutes. You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 54 Comments

  1. Kali

    I tried this recipe today and I’m really excited about it! I followed your directions to the t and I’m not sure if it’s turning out right. It’s been cooking for over 10 minutes now and it is still very thin? It’s one cup (two sticks) of butter, not one stick right? it seems to be frothing more than thickening. Any suggestions? Thanks!

    1. bakedbree

      Time is just a suggestion, it will vary depending on your stove.

  2. Rosie

    Hi Bree,

    I want to let you know about an error in your ingreidents for the lemon curd. I went out to FoodNetwork.com because I needed to know if the butter should be at room temperature and I see that Ina’s recipe calls for just 1/2 cup of butter. Kali (the post above) had an inquiry about this also.

    I am getting ready to make the lemon curd now. I got your post from Pinterest.

    Kind regards,
    Rosie

    1. bakedbree

      Thanks for catching it Rosie! I fixed it.

  3. Penny Olsen

    How long will it keep?

  4. Donna Morris

    Just tasted my lemon curd following your recipe. Thankyou its delicious.

    1. bakedbree

      I am glad that you liked it!

  5. Angelina

    I’m scared of making lemon curd! I’ve made it so, so many times before and it smells and tastes way too eggy! I think lemon curd should taste just…lemony and not eggy. I don’t scramble anything, I strain, I cook at a low heat, I look everywhere for recipes…can you help me? And what does this lemon curd taste like? Don’t want to waste any more eggs…I’m considering your recipe so please help! Thanks!

    1. bakedbree

      Lemon curd has a lot of eggs, so it will taste a bit eggy. That being said, I don’t like eggy tasting food, but this was perfect for me.

  6. Jodine Ducs

    Bree,
    This and your sugar cookie recipe are my all time favorites. I have made each of them time and time again.

    Love your posts…love that your food is normal, regular food that family’s eat!!

  7. Fran

    Can I make lemon curd in my ninja? I do not have a food processor. What can I use instead?

    1. bakedbree

      I would make it the more traditional way. I don’t think that there is enough room in a Ninja.

  8. Arezoo

    Hi bree
    I have made lemon cord today. it looks nice and It is thick enough but I can not get rid of the eggy smell of it. Can you please give me some advise or tips to fix my lemon cord?
    Thank you.

    1. Bree Hester

      I would mix it with something really sweet to cut it? But I don’t think that it should have a really eggy smell to it.

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