No ImageHow to Make Lemon Curd

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  1. Sadie

    I’ve tried many recipes for lemon curds and this is one of the best. It comes together quickly and effortlessly. The texture is creamy and smooth, and it’s refreshingly tart. My only criticism is that although it was great on scones, I’m not sure that it was firm enough to be used as a cake filling.


  2. Cathy Nicholson

    Good morning! I am going to make this lemon curd for Mother’s Day dessert. Wondering if anyone has added Limoncello liquor to the curd? Would the alcohol affect the finished product? Thanks!

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  3. Lena

    Made it with a papaya I happened to have. Pureyed, wit her juice and zest of. One lemon. 1 eggyoke per 1/4 cup of liquid and one for the pot. 1/4 cup of sugar & 1/4 cup of butter per 1/2 cup of liquid . Worked great! Will try other fruit! . IMmagine blackberries! Kiwy! ………

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  4. Adanna

    Hey summer, it’s my first time making curd of any type, I was wondering if gee would be a good substitute for butter?

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  5. Ravenna

    Hi Summer – I am excited to try this as I just picked up a batch of meyer lemons. I wanted to check, was your butter softened or fridge cold? Thank you for writing up such a comprehensive recipe!

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