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5 from 1 vote

Home-Made Lemon Curd

Home-made rich and creamy lemon curd. Very, very easy and quick to prepare and can be prepared several days in advance and stored in the refrigerator. Made with eggs, sugar, lemon zest, lemon juice and butter.
Author: Kim Lange


Lemon Curd

  • 2 Lemons large
  • 3 1/2 tablespoons Unsalted Butter
  • 2/3 cup Sugar
  • 3 Eggs
  • 1 Egg Yolk


  • Zest 2 lemons into a large bowl .
  • After zesting, juice both lemons and remove or strain seeds, add unsalted butter, and sugar.
  • Microwave on high 2 minutes. Take it out and whisk, make sure butter and sugar is dissolved and allow to cool a couple of minutes.
  • In another small bowl, whisk 3 eggs and egg yolk together very well.
  • Pour beaten eggs through sieve, whisking into the butter mixture as your pour.
  • Once combined, put mixture into microwave for 30 seconds on high, stir and micro another 30 seconds, stir again and place in micro for 1 minute.
  • Take out of micro and whisk well and let sit.


You can freeze it for at least 3 months. Refrigerate up to 2 weeks.