dessertVegetarianPescatarianGluten-free

Lemon Curd

Name: Lemon Curd
Cook time: 15 min
Total time: 15 min
Yield: 14 servings
Ingredients: ½ cup (120 ml) lemon juice; 2 tablespoons freshly-grated lemon zest; ⅓ cup (80 g) white granulated sugar; 3 eggs; ¼ cup (60 ml) unsalted butter; 1 pinch salt (optional, to bring out sweetness and flavor of finished product)

Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter. It keeps for up to a week in the refrigerator, and it is excellent on shortbread, biscuits, scones, and English muffins. It can also be used in a variety of other dessert preparations.

From Wikibooks CookbookNo reviews yet· 0 comments15 minEasy0 made it

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Ingredients

Makes

½ cup (120 ml) lemon juice
2 tablespoons freshly-grated lemon zest
⅓ cup (80 g) white granulated sugar
3 eggs
¼ cup (60 ml) unsalted butter
1 pinch salt (optional, to bring out sweetness and flavor of finished product)

Ingredients for 14 servings (420 g) · the original recipe

Method

1
Cut the butter into small chunks.
2
Put eggs, zest, sugar, and salt into saucepan.
Stovetop
3
Whisk ingredients in pan until frothy and light in color (1–2 minutes).
4
Add lemon juice and whisk for 30 seconds.
5
Add butter chunks.
6
Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
Stovetop
7
Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
8
If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
9
Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
10
Refrigerate to thicken the product further. Store in the refrigerator.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.