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Classic Lemon Curd

User Rating 5 Star Rating (5 Reviews)


Lemon Curd with Baguette
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Lemon curd is very popular in California where it is usually made with Meyer lemons. A Meyer lemon is a cross between a lemon and a mandarin orange, and came from China in 1908. It was planted all across California, and chefs quickly fell in love with its sweet, complex flavors.

Once a darling of the "California Cuisine" movement, it's now common on many dessert menus. If you can get Meyer lemons, give them a try. If not, don’t worry; it is still very delicious with regular lemons. While it's traditionally served as a topping for cakes, it's also wonderful spooned over a bowl of fresh berries.

Makes about 2 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 6 egg yolks
  • 1 cup sugar
  • 1/3 cup fresh lemon juice (about 4-5 lemons)
  • 2 tbsps grated lemon zest
  • 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices


  1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

  2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

  3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.
Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

Try this great sauce with our Old Fashion Gingerbread recipe.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Super easy, rich & zesty!, Member tenneagle

I had 6 leftover egg yolks from making 2 white cakes and found this recipe by searching for things to make w/ them. I followed the recipe exactly, but used a double boiler, since I had one. I wasn't sure what thickness ""coating the back of a spoon"" was like, so I set a timer for 10 minutes, but when I tried testing it with a spoon after time was up, it was obvious. This is really rich, very lemony & tart, yet sweet. It reminds me of lemon custard pie. I noticed some of the other recipes called for straining the finished product to remove the zest, but I left it in like this recipe recommends, & I liked the added texture from it. I canned 2 half-pints from this & had about another one to use right away. Whether atop blueberries, gingerbread or white cake, it is delicious! Thank you!

3 out of 3 people found this helpful.

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