Lemon Curd Recipes

June 2, 2011

Jars of homemade lemon curd.I use my Jack LaLane juicer to juice 4 pounds of lemons to make a quart of lemon curd. I also strain the lemon juice after using the juicer to avoid pulp in the smooth texture of the creamy, luscious lemon curd. Straining and stirring are the key components into preparation of lemon curd.


Egg yolks can be separated quickly if eggs are at room temperature.

You need to sift granulated sugar to insure lump-free curd.

I use a double boiler to make my curds; simmering water on the bottom of the double boiler, not touching the top boiler containing the curd mixture; stir with wire whisk until smooth, creamy and thick.

Strain into a large spouted measuring cup (to insure spillage when pouring into sterilized jars). I strain the hot curd on top of the unsalted butter; let stand and then whisk until velvety smooth; pour into sterilized jars, cover top with a round of wax paper, seal and cool down; then refrigerate.

By JOSE from Collierville, TN

Comment Pin it! Was this helpful? 3


Read More Comments


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

Gold Post Medal for All Time! 677 Posts
April 14, 2018

I used my Instant Pot for this recipe. It is so delicious and refreshing. You can use oranges or grapefruit instead.


I used fresh fruit, but it can be done with bottled juice. It lasts a week in the refrigerator and can be frozen.

Lemon Curd on yogurt in bowl

Comment Pin it! Was this helpful? 2

6 Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

September 19, 2016

I'd like a recipe for lemon curd. It sounds very good. Thanks.


Bronze Post Medal for All Time! 107 Posts
February 1, 20170 found this helpful

Lemon curd is wonderful.

Here's a great recipe from a site i like a lot:

3 eggs
1 cup white sugar
1/3 cup lemon juice


1/4 cup butter
2 teaspoons lemon zest

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Reply Was this helpful? Yes
Answer this Question

June 3, 2011

What ingredients do I use in lemon curd?

By Mary Anne Manning


Gold Post Medal for All Time! 846 Posts
June 6, 20110 found this helpful

Here is a link for recipe and how to video:

Reply Was this helpful? Yes
Bronze Post Medal for All Time! 113 Posts
June 6, 20110 found this helpful

Lemon Curd:
5 egg yolks - strain yolks to insure smooth curd
3/4 cup sifted granulated sugar
1/2 cup freshly squeezed lemon juice-do not used bottled lemon juice


Finely grated lemon zest
1/4 cup diced unsalted butter - do not use margarine
Use a double boiler to cook curd
Whisk together egg yolks and sugar in the top portion of the double boiler; add lemon zest and lemon juice; whisk thoroughly; set the top portion of the double boiler with ingredients on top of the bottom half of double boiler making sure that the simmering water of the bottom half of the double boiler does not touch the top portion of double boiler. Cook, whisking constantly the curd until mixture is thick and smooth; to test the curd for doneness, the curd should coat the back of a wooden spoon and a clear line should appear when you run your finger down the back of the wooden spoon. Remove from heat; place diced butter into a spouted measuring cup; pour hot curd into measuring cup; strain with rubber spatula, allow butter to melt in curd; after butter has melted, whisk briskly until curd is velvelty smooth; allow to cool, pour into sterilized 8 ounce jars, seal, refrigerate...Enjoy

Reply Was this helpful? Yes
Answer this Question

April 16, 2015

How long can you keep homemade lemon curd jam?

By Imelda R


Gold Post Medal for All Time! 677 Posts
December 4, 20170 found this helpful

Unopened up to 3 months in the refrigerator.
Opened 1-2 weeks in the refrigerator.

Reply Was this helpful? Yes
Answer this Question

September 1, 2014

After you make your lemon curd, can you process the curd in a pressure canner? If so, what would the shelf life be?

By Diane

Answer this Question
Food and Recipes Recipes CondimentsOctober 24, 2011
Father's Day Ideas!
Mother's Day Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2022-05-05 06:19:07 in 3 secs. ⛅️️
© 1997-2022 by Cumuli, Inc. All Rights Reserved.