Easy Lemon Curd


  • 3   eggs
  • 1 cup (250 mL) sugar
  • 1/3 cup (75 mL) lemon juice
  • 6 tbsp (90 mL) butter, cut into 1/2-in. (1-cm) slices
  • 1 tbsp (15 mL) lemon zest


  1. In (3-qt./2.8-L) Saucepan, bring 2 1/2 cups (625 mL) of water to a simmer over medium-low heat. In Double Boiler, whisk eggs, sugar and lemon juice using Stainless Whisk. Set Double Boiler over simmering water in Saucepan. Cook, whisking constantly, 6-8 minutes or until mixture thickens and registers 160°F (71°C) using Digital Pocket Thermometer.

  2. Remove Double Boiler from heat. Add butter and lemon zest; whisk until melted and smooth. Refrigerate lemon curd 2 hours or until set. Serve with pound cake, angel food cake, fresh berries, scones or biscuits.


  • 2 cups (500 mL)
      servings of 2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

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