Randy Mayor
Yield
1 1/3 cups (serving size: 1 tablespoon)

Lemon curd is a versatile topping, perfect for warm gingerbread, pound cake, or any number of sweet treats. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.

 

How to Make It

Step 1

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Step 2

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Ratings & Reviews

Excellent

TamaraBB
August 13, 2017
This appeared in 2000 and I have been making it ever since. I start to crave it and make a batch and it is hard to keep from indulging but it is a significantly skinnier version. I love it with plain yogurt for the perfect lunchtime dessert without cheating too much.

superbarkley's Review

BlueeyedSara7
December 25, 2010
Amazing flavor! I made the lemon and the lime versions and a lemon-lime version when I ran out of lemon juice. I had to add a tiny bit more butter to get the lemon-lime version to a consistency where it would set. I also added both lemon and lime zest to that version. Will definitely make again. It's so simple and versatile.

TamaraBB's Review

dory92064
March 23, 2010
SO delicious. I think I would have licked the sauce pan clean had my husband not been standing next to me.

Podec4's Review

marionette
August 20, 2011
This is the lemon curd recipe to keep. Quick, easy & heavenly. I used it as a filler layer in a lemon wedding cake with sour cream frosting. Perfect complement to the texture of the cake & the frosting. The best part is two tablespoons of butter or margarine. Not two sticks. I skipped the lemon rind & used bottled lemon juice it was still unbelievably good.

dory92064's Review

Podec4
June 21, 2009
Wow, great lemon flavor! If you love sweet-tart flavor of lemon this is the recipe for you! Endless possibilites on how to enjoy this lemon curd. I mixed a little greek yogurt in with some of the lemon curd and folded in fresh raspberries and then filled pastry puffs -- sweet way to end dinner. Definitely a keeper.

BlueeyedSara7's Review

KaayGeee
September 19, 2011
I used limes and this was just outstanding. Every time that I tasted the curd, I said, "ohh...this is GOOD!"

KaayGeee's Review

sarabranscum
September 14, 2012
Love this. It's even better if you use Meyer lemons.

marionette's Review

superbarkley
June 29, 2011
It's very tasty, tart, sweet but; it's a lightened version and it wont taste as rich as the full fat version. I will make this one again and again.