Rating: 4 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
  • 20 Ratings

Zesty citrus fruits add extra bright and tangy flavor to any sweet treat.Try our best lemon curd recipe as part of any of your favorite citrus desserts (think: lemon bars or thumbprint cookies) or simply spread on a warm biscuit!

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

5 mins
8 mins
1 hr
1 hr 13 mins
2 cups


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.

  • Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store covered in refrigerator up to 1 week or transfer to a freezer container and freeze for up to 2 months. Thaw in refrigerator before serving. Makes 2 cups (sixteen 2-tablespoon servings).

Orange Curd:

Prepare as above, except decrease sugar to 3/4 cup, substitute orange peel for the lemon peel and 3/4 cup orange juice for the lemon juice and water. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

Nutrition Facts

128 calories; fat 8g; cholesterol 96mg; saturated fat 4g; carbohydrates 14g; mono fat 2g; sugars 12g; protein 1g; vitamin a 340.1IU; vitamin c 3mg; riboflavin 0.1mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 65mg; potassium 16mg; calcium 10.1mg; iron 0.2mg.