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Lemon Curd

Lemon Curd - A Family Feast

If you follow us over on Instagram, then you already know that I spent the last few days down in Miami attending the BlogHer Food 2014 conference!  It was my first-ever blog conference, and I was very happy to meet so many bloggers that I’ve ‘known’ online for the last year and a half, as well as others that I’ve followed as a reader for even longer!

My head is spinning with so many ideas for how we can make what we do here on A Family Feast even better for YOU – our wonderful readers – and I can’t wait to get started!

It also reminded me how much I love what I do – creating, sharing (and yes, eating!) delicious recipes like this Lemon Curd!

Lemon curd is another classic recipe that is surprisingly easy to make at home!  Lemon curd actually dates back to late 19th century England, where homemade lemon curd was typically served with bread or scones during afternoon tea as an alternative to jam.  Lemon curd, with its wonderfully intense flavor, is now also often used as a filling for cakes, pastries, or tarts, and it plays a starring role in pies such as lemon meringue!

Our recipe, adapted from one by Ina Garten, is different (and easier) than some of the other lemon curd recipes I’ve seen, because it uses whole eggs rather than just egg yolks.  While some lemon curds are quite thick, this version has a smooth and creamy texture that is just perfect for a variety of uses!

Lemon Curd - A Family Feast

Lemon curd tastes just minutes to make (although you do have to keep a watchful eye on it while it cooks and thickens on the stove top)!  In fact – go ahead and make a batch of this lemon curd today, as well as some of that homemade ricotta cheese we showed you yesterday – because tomorrow, we’re going to use both ingredients in an amazing recipe for Lemon Ricotta Pancakes that you don’t want to miss!

P.S.  Please check out that Instagram feed I mentioned above – you’ll see some beautiful Miami sunsets, as well as me being totally star-struck when I met The Pioneer Woman!


Lemon Curd

Lemon Curd - A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 3 cups


  • 3 lemons
  • 1 ½ cups sugar
  • ¼ pound (1 stick) unsalted butter, softened to room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (3-4 lemons – you can use the same ones from above, after you follow step #1 below)
  • 1/8 teaspoon kosher salt


  1. Using a vegetable peeler, remove the zest from the whole lemons. (Try to avoid peeling any of the bitter white pith as you remove the zest.)
  2. Fit a food processor with a metal blade. Place the zest in the bowl of the processor along with the sugar. Pulse until the zest is very finely chopped and fully incorporated into the sugar.
  3. In the bowl of a stand mixer, cream the butter until light and fluffy. Add the sugar and lemon mixture and beat to mix well.
  4. Add the eggs, one at a time, mixing well after each addition. Add the lemon juice and salt and mix again.
  5. Secure a candy thermometer to the side of a medium saucepan. Pour the lemon mixture into the saucepan and over low heat, stirring constantly, cook until thickened (around 170 degrees – the mixture will be just below a simmer).
  6. Remove the curd from the heat and pour into a bowl. Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the curd. (This will prevent a skin from forming on the curd as it cools.)
  7. Refrigerate overnight to thicken further.

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    Leave a Comment


  1. This lemon curd looks just perfect!

  2. Glad to hear you enjoyed the blogher conference, it’s definitely in my plans for 2015! This lemon curd looks amazing. Lemon is such a refreshing springtime flavor. It’s finally warm enough in my area to start enjoying some lemon desserts, although I could probably just eat this curd on a spoon 🙂

    • Thanks so much Sherri! I hope to make it back in 2015 and look forward to meeting you! (And yes…I will admit, I’ve eaten this lemon curd by the spoonful all by itself…so good!) Thanks for stopping by today!

  3. I adore lemon curd and could eat it with or on everything! This recipe looks great. Was so fun to meet you in person and spend time with you at Blogher Food!!

    • Thanks Leigh Anne! I’m so glad we had a chance to meet and spend time together this past weekend! Hope to see you again very soon!

  4. I want you to know that I just love your website. I came across it this past winter. Fresh Lemon curd sounds so delicious and will make it this afternoon. I have cooked and baked all my life and thoroughly enjoy it. My Mom was Italian so I had a great teacher. Just wanted to let you know how much I like your site. Any ideas as to what I can bring to a pig roast this week- end??

    • Wow Rouette! A pig roast sounds fantastic! Jack and I both think that coleslaw, potato salad and baked beans would be great options (we have recipes for all three on our site). Thank you so much for writing to us and we are so glad you are enjoying the recipes!!

  5. Ina has some great recipes and I always love lemon curd! It was so great meeting you at BlogHer Food. I hope I get to see you again soon!

  6. You know what I totally love about this recipe, besides the fact that it’s a delicious lemon treat? The eggs don’t have to be separated! I groan every time I read a recipe that requires the eggs to be separated. And I’m not really sure why as it’s not too difficult of a task.

    Great recipe, Martha! And it was so great to meet you at BH Food! 🙂

    • Thanks Julie – it was great to meet you too! And – I totally agree about separating eggs…really not difficult to do at all, but if a recipe doesn’t require it, even better! Thanks for visiting today!

  7. This lemon curd looks so dreamy!! 🙂 And your lemon ricotta pancakes look equally as good! Yum!! Pinned!

  8. Could you can this? in 1/2 pints jars?