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Lemon Curd - A Family Feast

Lemon Curd

Yield: 3 cups 1x
Prep: 20 minsCook: 10 minsTotal: 30 minutes


  • 3 lemons
  • 1 ½ cups sugar
  • ¼ pound (1 stick) unsalted butter, softened to room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (34 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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