Classic Lemon Curd Recipe

Baking, Desserts | January 20, 2009 | By

Classic Lemon Curd

Classic Lemon Curd

When it comes to dessert, I definitely choose lemon before I do chocolate. Don’t get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent’s backyard, and once I filled a huge bag, I came home and made lemon curd!

Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!

Classic Lemon Curd Recipe in the second part of the post…

lemon curd recipe



  • rind of 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter; room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice
  • 1/8 teaspoon kosher salt



Using a carrot peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you’re done! Cool and enjoy on a scone or refrigerate!


  1. Leave a Reply

    Farmgirl Susan
    January 23, 2009

    I love lemon curd! What an interesting recipe – totally different from any I’ve seen. I’ll definitely have to try it. : )

  2. Leave a Reply

    January 23, 2009

    This looks delicious! I will most definetely be making it! How long will it keep?

  3. Leave a Reply

    Sugared Ellipses...
    February 10, 2009

    A long time ago, in a baking blog far, far away you visited my blog and were sweet enough to leave a comment. I’m FINALLY getting back to my comments now. Thanks so much for visiting my blog and for your kind words.

    I was attracted to this post because lemon curd, or rather lemon meringue which has been the bane of my baking “career”, if you can call it that. I’ve tried making several lemon meringue pies only to end in complete and total disaster.

    I used an Alton Brown recipe. I love Alton, but his lemon curd didn’t set up for nothing, at least with the instructions as given. I ended up with lemon soup.

    Oh, and why is it that I never seemed to get it through my head that I was lemon meringue-impaired before continually (I think it was at least three pies) making a fool of myself on holidays. I was determined to make it work, but something always went wrong, whether it be the curd, meringue or crust, all failing at different times and sometimes all together.

    Can you use this recipe in a pie? I’ve been itching to take up the gauntlet again and maybe I’ll try this recipe.

  4. Leave a Reply

    February 18, 2009

    Hi Sugared Elipses!

    yes, you can definitely use this curd in a pie…you’ll have to pour the curd into the pie shell and then chill it overnight….it’ll be fantastic in a lemon meringue!

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