MYO Lemon Curd

Lemon curd is a wonderfully thick, yet soft and creamy, easily spreadable sweet-tart cream that is perfect on quick breads, muffins, cakes and more. This Lemon Curd recipe takes less than 10 minutes to whip together from start to finish.

One of my favorite quick desserts is to bake a basic lemon cake, poke holes in the top using the handle of a wooden spoon and spread 2-3 cups of prepared lemon curd over the top of the warm cake. Cool, refrigerate. Spread a thin layer of homemade whipped cream over the top just prior to serving.

You’ll Need
1/2 cup unsalted butter, melted
Finely grated zest of 3 lemons
1 cup sugar
1 cup fresh lemon juice
3 Large eggs

In a microwave-safe bowl whisk sugar, eggs, lemon zest, and fresh lemon juice together.
Slowly whisk in the melted butter. Microwave on high for 5 minutes, whisking well after each minute. The mixture should be thick and bubbly and the temperature of the curd should reach 185F

Pour the Lemon curd into sterilized jars and seal., or store in the fridge up to 3 weeks.

Cook’s Notes: Do not substitute “Dried lemon zest” in this recipe as it just will NOT taste the same.

If you love lemons, you’ll adore this easy Lemon bar recipe too!



© Can Stock Photo Inc. / matka_Wariatka

About Liss 4025 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


    • Can you tell me how to move ads off of the actual recipes? I can’t figure it out, and can’t read the whole recipe!!

      Adjust your browser to normal size screen resolution, such as 800×600 or higher. 🙂

      Does this need to be stored in the refrigerator?

      Fridge. Good rule of thumb to follow, Anything with eggs that has not been Canned in a Hot water bath or Pressure canner should NEVER be stored in a pantry. 🙂

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