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Easy Lemon Curd

Katie’s Easy Lemon Curd

Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine American


  • microplane grater
  • heavy saucepan
  • thermometer


  • 3 tablespoons lemon zest from about 3 lemons
  • 1 1/2 cups granulated sugar
  • 1/4 lb. unsalted butter (1 stick) softened
  • 4 large eggs
  • 1/8 tsp. Kosher Salt
  • ½ cup lemon juice from about 3 lemons


  • Remove the lemon zest with a microplane, then juice the lemons to yield 3 tablespoons zest and ½ cup juice.
  • Combine the lemon zest and sugar in a non-reactive saucepan. Add the butter, and mix together over NO heat, using a hand mixer.
  • Slowly add the eggs to the pot, incorporating each one completely, before adding the next one. Then add the salt and the lemon juice. It will look like a hollandaise that broke.
  • Cook the mixture over low heat in the pan for about 10-20 minutes until it reaches 170 degrees and looks like lemon curd. It will become less opaque, creamy and smooth, and thicken slightly.
  • Store in the refrigerator or freezer (defrost before serving), or you may process sealed jars in a hot water bath, following manufacturer instructions.


Passionfruit variation: use 3 T orange zest along with ½ cup passionfruit juice
Keyword celebrations, sweet treats