• 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


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.

Instructions Checklist
  • 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; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 96 mg cholesterol; 65 mg sodium. 16 mg potassium; 14 g carbohydrates; 0 g fiber; 12 g sugar; 1 g protein; 0 RE vitamin a; 340 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;


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