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How to Make Lemon Curd Recipe

A fresh, light and lemony filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 12
Calories: 139kcal
Author: Megan


  • 6 tbsp salted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup lemon juice
  • 2 tsp lemon zest


  • Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and egg yolks and beat on medium-high speed for 2 minutes. Add the lemon juice and zest and beat until just combined.
  • Add the mixture to a medium saucepan and cook over medium-low heat until smooth. Increase to medium heat and cook, stirring constantly, until the mixture is thick and yellow in color, about 10 minutes.
  • Remove from the heat and let cool. Pour into a bowl and press plastic wrap directly on surface to prevent skin from forming. Chill in refrigerator for up to 3 days.


  • When whisking the mixture on the stove top, be sure to WHISK CONSTANTLY and briskly to avoid the eggs turning into scrambled eggs.
  • Press plastic wrap directly onto the surface when chilling to prevent skin from forming.


Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 63mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg
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