Homemade Lemon Curd tastes like the best part of Lemon Bars – the creamy lemony center. This lemon curd has a wonderfully fresh and vibrant lemon flavor with the perfect amount of sweetness to balance the tanginess.

Making your own Lemon Curd Recipe is easier than you think and it tastes better than store-bought. It also keeps really well. Watch the video tutorial and see how easy it is to make it from scratch.

Lemon curd in glass jar

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My In-laws live in California and have several lemon trees growing in their backyard. Every year they give us a large box of homegrown lemons and I sure put them to good use. I do everything from freezing the zest to freezing the lemon juice in ice cube trays and then enjoy their lemons all through winter. If you love lemons, check out our post on What to do with Lemons.

Lemon Curd Video Tutorial

Watch Natasha make easy Lemon Curd. All you need is a saucepan, whisk and sieve to strain it through. It requires only 6 ingredients (including salt) and takes less than 15 minutes from start to finish. Just like nearly everything, homemade tastes best.

What is Lemon Curd?

Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It’s often used as a dessert topping or spread for cakes, cookies, tarts, etc.

Serve this over Sponge Cake, with Strawbery Scones or Crepes. It’s also a tasty filling for Lemon Curd Tartlets. There are so many uses for Lemon Curd.

Lemon curd on a spoon

Ingredients

The key to making great lemon curd is to use fresh lemon juice. Avoid using concentrate or you’ll wish you just bought a jar of the stuff.

  • Eggs – use 3 large whole eggs right out of the fridge.
  • Sugar – We found that 1/2 cup of granulated sugar cuts the tartness perfectly.
  • Salt – a pinch of fine sea salt balances the flavors.
  • Lemon – since you’ll need the zest and juice, make sure to zest a lemon before squeezing the juice.
  • Butter – use unsalted butter, sliced into pieces for quicker melting.
  • Vanilla Extract – we always use real vanilla extract.
Ingredients with lemons, eggs, vanilla, butter, sugar and salt

How to Make Lemon Curd

  1. In a medium saucepan – vigorously whisk together eggs, sugar, salt, and lemon zest until frothy.
  2. Add lemon juice while whisking and stir until combined.
  3. Add butter pieces and whisk constantly over low heat until mixture is thickened (8-9 minutes). Lemon curd thickens around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at 175-180˚F on a thermometer. It should coat the back of a spoon without running when you pull your finger across the spoon.
  4. Strain – pour the lemon curd through a fine-mesh sieve, stirring over the sieve with a whisk to help it strain through. Discard the solids.
  5. Add vanilla – stir in vanilla extract until combined.
  6. Cool and store – once lemon curd is at room temperature cover and store in the refrigerator up to one week.
Step by step photos for how to make lemon curd

Pro Tip: Lemon Curd is cooked at 170˚F. You can use an instant-read thermometer to gauge progress. I take it off the stove at around 175-180˚F which is when it starts to lightly bubble.

Jar of homemade lemon curd with lemons

Common Questions

Can I use Meyer lemons?

Meyer lemons are sweeter and less tart than regular lemons so it won’t have the same punch of lemon flavor. Consider using less sugar.

How to buy lemons?

Look for lemons that have a smooth firm skin, vibrant yellow, and unblemished. Avoid pale-colored (overripe) lemons and avoid any green-tinted (underripe) lemons.

Can I use lemon juice from concentrate?

This is a hard NO. I mean it, please do yourself a favor and squeeze real lemons.

Do you need a double boiler? 

A double boiler is not necessary for making lemon curd. It’s an extra dish to wash and will take longer to heat up and thicken.

Can I use less sugar? 

We have tested this with 1/3 cup of sugar and it worked very well. It’s slightly less sweet and the lemon flavor is slightly more pronounced. If you are looking to reduce the sugar, it will still work. 

Can I double the recipe?

Yes, but use a large saucepan, and keep in mind it will take a little longer to heat through and thicken up.

Make-Ahead

  • To Refrigerate: once cool to room temperature, cover and refrigerate for up to 1 week.
  • Freezing: transfer to a freezer-safe container, leaving 1/2″ of headroom at the top and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • To Reheat: lemon curd should be served cold. There is no need to heat it.
top view of creamy lemon curd in a glass mason jar ready to store in the refrigerator or freezer.

This recipe is so versatile and delicious and it keeps really well. I hope it becomes a new favorite for you. Let me know your favorite ways to enjoy lemon curd in the comments below.

More Lemon Recipes to try

If you need a good recipe for using up lemon juice, add Lemon Curd to your recipe repertoire. Here are some more great lemon desserts to try:

Natasha's Kitchen Cookbook

Lemon Curd Recipe

4.98 from 75 votes
Author: Natasha Kravchuk
Homemade Lemon curd in a glass jar with spoon
Fresh homemade Lemon Curd has vibrant lemon flavor and tastes like the creamy filling in Lemon Bars. It’s so much better than store-bought and this is the easiest method that comes together quickly in a saucepan.
Prep Time: 6 minutes
Cook Time: 9 minutes
Total Time: 15 minutes

Ingredients 

Servings: 20 people (makes 1 1/4 cups)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • pinch of fine sea salt
  • 1 tsp grated lemon zest, from 1 medium lemon
  • 1/2 cup fresh lemon juice, from 3 lemons, strained
  • 6 Tbsp unsalted butter, cut into small pieces
  • 1/2 tsp vanilla extract

Instructions

  • In a medium (2 qt) saucepan, combine eggs, sugar, zest, and a pinch of salt. Whisk vigorously until well combined, frothy, and lightened in color.
  • Whisk in lemon juice until blended.
  • Add butter pieces and set the pot over low heat, whisking constantly until the butter is melted and the mixture is thickened (7-9 minutes). The lemon curd will thicken around 160-170˚F. Once you see it start bubbling, let it gently simmer for a few seconds then remove it from the heat at around 175-180˚F on a thermometer. When it's ready, it should coat the back of a spoon without running when you pull your finger across the spoon.
  • Strain the mixture through a fine sieve (if you stir in the sieve with the whisk, it will push the mixture through the sieve faster). Discard the solids left in the sieve.
  • Stir in vanilla extract. Let the mixture cool to room temperature then store covered in the refrigerator to fully set. Keeps well in the refrigerator for up to a week.

Nutrition Per Serving

60kcal Calories5g Carbs1g Protein4g Fat2g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat1g Trans Fat34mg Cholesterol10mg Sodium17mg Potassium1g Fiber5g Sugar141IU Vitamin A2mg Vitamin C5mg Calcium1mg Iron
Nutrition Facts
Lemon Curd Recipe
Amount per Serving
Calories
60
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
34
mg
11
%
Sodium
 
10
mg
0
%
Potassium
 
17
mg
0
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
141
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: homemade lemon curd recipe, lemon curd
Skill Level: Easy
Cost to Make: $
Calories: 60

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Glenda Laverty
    February 18, 2024

    This is the best lemon curd I’ve ever had. I always have lots of lemons so I was happy to see I can freeze this.

    Reply

    • Natasha's Kitchen
      February 18, 2024

      Thank you for the excellent feedback, Glenda!

      Reply

  • christina bertmaring
    January 26, 2024

    Is it possible- and would the quality still be good if frozen juice is used? We harvest lots of lemons in AZ . But it would be nice to have freshly made curd for Christmas gifts .

    Reply

    • NatashasKitchen.com
      January 26, 2024

      Hi Christina! Without testing it myself, I can’t say for sure. But I don’t see why it would not work. Let us know if you experiment.

      Reply

  • Valeri
    October 26, 2023

    My 1st attempt at making lemon curd. Wow, is it amazing and tasty! Can’t wait to use it in a lemon mousse recipe.

    Reply

    • Natasha's Kitchen
      October 26, 2023

      We’re happy to hear that you loved it!

      Reply

  • Anya
    September 23, 2023

    This is the EASIEST and BEST TASTING lemon curd. Awesome recipe – thanks so much!

    Reply

    • NatashasKitchen.com
      September 23, 2023

      Hi Anya! You’re very welcome! So glad you loved it.

      Reply

  • Paula French
    September 19, 2023

    Hi, we are in process of making limoncello & have a lot of lemon juice to use. I came across this recipe for lemon curd! Oh man I had to hold myself back from eating the whole thing!! The only thing I did different was adding orange zest instead of the lemon zest as the lemon zest is soaking for the limoncello!

    Will make this again!!

    Reply

    • NatashasKitchen.com
      September 19, 2023

      Thanks for sharing, Paula! I’m glad you found this recipe.

      Reply

  • Thanh Brooks
    August 26, 2023

    Hi Natasha!
    Thank you for the easy & yummy recipe. It appears that under your first set in instructions “How to Make Lemon Curd”, when to add the butter was left out. I had to scroll all the way down the page to figure out when the butter needed to be added. Just an FYI! Thanks!!

    Reply

    • Natasha
      August 28, 2023

      Hi Thanh, you are absolutely right and thank you so much for sharing that with me! I have made that update for the butter step up above as well.

      Reply

  • Venera
    July 20, 2023

    Hi Natasha, I have leftover egg yolks. Could I substitute for whole eggs? And how many egg yolks would equal to 3 whole eggs? Thank you!

    Reply

    • NatashasKitchen.com
      July 20, 2023

      Hi Venera! I have only used whole eggs for this recipe so I can’t advise. If you’re looking for a way to use up extra egg yolks, be sure to check out my pastry cream recipe.

      Reply

  • Jan Seabaugh
    July 2, 2023

    I followed the recipe exactly. It thickened at the 9 minute mark, but then I kept stirring for another 15 minutes and it never reached the 175 mark. It was thick and coated the back of the spoon, but only reached 155. any suggestions?

    Reply

    • Natashas Kitchen
      July 3, 2023

      Hi Jan, it’s hard to say why that happened without being there, but if it started to lightly bubble, was thick and coated the back of the spoon, it should be good to use.

      Reply

    • Dot
      December 18, 2023

      Hey Jan this exact thing happened to me but since it coated the spoon and tastes amazing and looks exactly like Natasha’s pic, I’m calling it a success. Best lemon curd I’ve ever had and this was my first time.

      Reply

  • Connie
    May 21, 2023

    Came together beautifully- right at 8 minutes. I’ll definitely make it again.

    Reply

    • Natasha's Kitchen
      May 21, 2023

      Awesome! Thanks for your good comments and feedback, Connie.

      Reply

  • CAS
    May 13, 2023

    Super easy and super delish. I did make with myer lemons since I was using for a cake recipe and wanted it a little sweeter. Turned out perfect and will keep this for future inspirations.

    Reply

    • NatashasKitchen.com
      May 14, 2023

      Hi Cas! Thank you for sharing. I’m glad you enjoyed the recipe.

      Reply

  • Mary
    May 5, 2023

    Hi Natasha,
    I’m afraid I had the heat on too high and cooked the lemon curd too quickly because it came out runny. Could I fix this by reheating it and stiring in a small mix of cornstarch and water?

    Reply

    • NatashasKitchen.com
      May 5, 2023

      Hi Mary! I’m sorry to hear that. You can definitely try to remedy the curd, I am not sure what the result would be though.

      Reply

  • Tina wylie
    May 3, 2023

    I needed lemon curd for my lemon meringue cupcakes,never made it before, We’ll let me tell you it was so yummy I actually was eating it with a spoon after cooling and filling my cupcakes.Highly recommended 💕

    Reply

    • NatashasKitchen.com
      May 3, 2023

      Hi Tina! I love this lemon curd. I’m so glad you enjoyed the recipe too. It makes a wonderful cupcake filling.

      Reply

  • Wendy
    April 14, 2023

    I made this today for the first time and it is so easy. A really lovely flavour too. Your recipes are great, thanks so much.

    Reply

    • Natasha's Kitchen
      April 14, 2023

      Glad you enjoyed it, Wendy. You’re welcome!

      Reply

  • Gill
    March 18, 2023

    I doubled it and used two lemons and an orange. Came out great! It was surprisingly easy and it made a very full pint. Thanks (:

    Reply

    • Natashas Kitchen
      March 18, 2023

      You’re welcome! I’m so happy you enjoyed it, Gill! Aren’t easy recipes the best?

      Reply

  • Sonia
    February 26, 2023

    This recipe was very easy to make and the lemon curd turned out delicious! I used it for a cake filling and it was great.

    Reply

    • Natasha's Kitchen
      February 26, 2023

      Hi Sonia, good to know that you loved it!

      Reply

  • Beth Anderson
    February 14, 2023

    I have not yet used this recipe but I want to try it. Before I do, I wondered if the recipe calls for 2 whole eggs or just 2 egg yolks. I know it says two whole eggs but most curds just use egg yolks. Thanks for your time!

    Reply

    • NatashasKitchen.com
      February 14, 2023

      Hi Beth! I used 3 large whole eggs for this. 🙂

      Reply

  • Debbie
    February 8, 2023

    This is an easy, tasty curd. My family loves it as a topper on gingerbread cake.

    Reply

    • Natasha's Kitchen
      February 8, 2023

      It sounds great! Thank you for your good comments and feedback, Debbie.

      Reply

  • Tania
    February 2, 2023

    Hi, could I use this Lemon Curd as a filling for your ‘Sweet Tart Crust (Pâte Sucrée)’ recipe? What do you think? I need a Lemon Tart so that’s why I’m asking ☺️ Thank you!

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Tania! Yes, that filling will be great in this tart crust. You may also enjoy this recipe for lemon tartlets.

      Reply

  • Jessica
    January 29, 2023

    Like every single one of your recipes I’ve tried, (and I’ve made a ton!), this one is perfection! So simple and so, so delicious. You are my go to for whatever recipe I’m looking for. Thanks Natasha!!

    Reply

    • Natasha's Kitchen
      January 29, 2023

      That’s wonderful, Jessica. Thank you for your nice comments and feedback, we’re so happy that you enjoyed our recipe!

      Reply

  • Connie
    January 24, 2023

    I love this recipe it is so good! I make it just how you make it and it turns out perfect every time. I would like to try it with limes sometime. Have you ever tried that? If so, what are the measurements for lime juice and lime zest?

    Reply

    • Natashas Kitchen
      January 24, 2023

      Hi Connie, I haven’t tried it with lime to advise, but I imagine the measurements would be similar. If you experiment, let me know how you liked the recipe.

      Reply

  • Parisa
    January 22, 2023

    Hello Natasha, thanks for your amazing recipes. I made this lemon curd and it turned out perfect. I used it as a cake filling. I was wondering if I can substitute lemon juice with orange juice to make orange curd. I appreciate your response.
    Thank you 🥰

    Reply

    • Natasha's Kitchen
      January 22, 2023

      I honestly haven’t tested that to advise. If you an experiment, we’d love to know how it goes!

      Reply

  • Gigi
    January 18, 2023

    Also, what’s with the 5 FREE TIPS TO BECOME A GREAT CHEF! I did it, thinking I would get 5 free tips to become a better chef, but the system then subscribed me, and I can’t find the 5 tips to become a better chef.

    Reply

    • Natasha
      January 19, 2023

      Hi Gigi, can you email this to hello@natashaskitchen.com and share exactly which emails you received after signing up. You should have gotten a series of 5 emails, each containing a ‘secret’ to be a better cook. I want to make sure the system is working properly and you get those 5 tips!

      Reply

      • Gigi
        January 21, 2023

        Ok thank you! By the way I love this lemon curd recipe. It was a huge hit in my house and goes SO WELL with plain bagels 😊

        Reply

        • NatashasKitchen.com
          January 21, 2023

          So glad to hear that! 🙂

          Reply

  • Gigi
    January 18, 2023

    This was sooooo good! 9/10 would recommend!! It tasted like the lemon drop milkshake at Burgerville. Although it doesn’t have that full lemon flavor I would expect in lemon curd, it was overall pretty good!

    Reply

    • NatashasKitchen.com
      January 18, 2023

      Thank you for the feedback, Gigi! Did you make any changes or substitutions?

      Reply

      • Gigi
        January 21, 2023

        Yes. I didn’t add lemon zest because I only had bottled lemon juice. It was just as good!

        Reply

  • silje
    January 12, 2023

    Excellent! The sharpness is lemon variety dependent. I like it sharp, will see what my friends think of it. ignore my question on previous post. i get it now. thanks

    Reply

    • Natashas Kitchen
      January 12, 2023

      I’m glad you found your answer!

      Reply

  • silje
    January 12, 2023

    Why sieve the sauce? Is it to remove the zest? Do you really have to do this?

    Reply

    • NatashasKitchen.com
      January 12, 2023

      It’s to help remove any solids from the curd (the occasional seed, larger pulp, or egg that cooked or scrambled in the process). It’s not necessary but I do recommend it.

      Reply

  • Sue
    October 17, 2022

    I have made this twice now and it’s a very easy recipe and tastes fantastic. I didnt even have to use a thermometer.

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Glad you enjoyed this recipe, Sue! 🙂

      Reply

  • Karen
    September 14, 2022

    Can I use this recipe on top of a no bake cheesecake or even mix it? If frozen does rhe lemon curd separate?

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Hi Karen! This is excellent on top of cheesecake! No, it does not separate. See my recipe notes for instructions on freezing.

      Reply

  • Catherine Fernandes
    August 19, 2022

    Hi ..i made this and its awaiting in the fridge.
    I want to make your sponge cake recipe and layer the lemon curd in between…..do i need to add anything else on the layer.. ?

    Reply

    • NatashasKitchen.com
      August 19, 2022

      Hi Catherine. It should be fine to use just the lemon curd.

      Reply

  • Shirley Dodd.
    August 10, 2022

    Just made this and it taste amazing. Thank you for sharing.I’m having visitors for tea that’s what I made it for.

    Reply

    • Natasha's Kitchen
      August 10, 2022

      So glad you enjoyed it!

      Reply

  • Deb
    August 4, 2022

    AMAZING! I made this today, I could eat the whole jar by itself! soooo good!

    Reply

    • Natashas Kitchen
      August 4, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Deb!

      Reply

  • Judy
    July 29, 2022

    I just made it today and used Truvia sweet complete granulated because it measures cup for cup.
    Tastes like the real deal and easy to make per your recipe.
    So it does work! I’m giving half of this to my sister, I know she’ll love it!

    Reply

    • NatashasKitchen.com
      July 30, 2022

      Thanks so much for the feedback, Judy. I’m sure many of our readers will find this very helpful! 🙂

      Reply

  • Linda
    July 26, 2022

    You did it again! Another fabulous, no fail, recipe. I made it this morning to mix in home made yogurt and it’s delicious!! I knew if it came from you it would be great and it is. Thank you!

    Reply

    • Natashas Kitchen
      July 26, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!

      Reply

  • Orit
    July 19, 2022

    Hi Natasha, can this recipe be used to fill a cake? Love your recipes!! Thanks!

    Reply

    • NatashasKitchen.com
      July 19, 2022

      Yes, I think it would make an excellent filler for cake.

      Reply

  • Brenda
    June 25, 2022

    Can you can this recipe for future use? My husband loves lemon curd on toast.

    Reply

    • NatashasKitchen.com
      June 25, 2022

      Hi Brenda, I have not canned this to advise. We refrigerate it for up to one week.

      Reply

    • Michael
      July 19, 2022

      Can you double the recipe and use it for lemon pie filling?
      I have never made lemon curd. .

      Reply

      • NatashasKitchen.com
        July 19, 2022

        Hi Michael. I have not tried this in lemon pie. It works wonderfully to fill tartlets.

        Reply

  • Deb
    June 25, 2022

    Yum! I just made this now and OMG it’s sooo good! I’m using all my willpower to not sit down with it and scoff the lot! Thanks for an easy and great recipe! 😄😋

    Reply

    • NatashasKitchen.com
      June 25, 2022

      You’re very welcome! 🙂

      Reply

  • Natalya
    June 15, 2022

    Can’t wait to try this!! Had something similar at a local breakfast eatery called Syrup Trap. Looking forward to remaking the Liege Belgian Waffles with Pearl Sugar at home with this lemon curd and blueberries 🙂

    Reply

    • Natashas Kitchen
      June 15, 2022

      Yum! Thank you so much for sharing that with me!

      Reply

  • Mate Mate TW
    June 14, 2022

    Love your recipe but one question is that which is the best time to consume it?

    Reply

    • Natasha
      June 14, 2022

      Hi, check out the make-ahead section but it’s great after it’s chilled and up to a week after.

      Reply

  • Donna gould
    June 13, 2022

    This recipe looks fantastic but is it possible To half this recipe?

    Reply

    • Natasha's Kitchen
      June 13, 2022

      Hi Donna, I’m sure that will work. You can click on servings in the recipe to adjust the ingredients.

      Reply

  • Linda
    June 12, 2022

    I will use the lemon curd to fill cannoli shells for our Fathets day dinner ,maybe lighten it up a bit w whipped cream .Love your recipes .

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Sounds like a plan, I hope it becomes a hit!

      Reply

  • Dottie
    June 12, 2022

    Lovely Natasha, I appreciate your wonderful and easy recipes and your husbands fun production s of you in the kitchen. Very helpful and delicious 💖👍🏼

    Reply

    • Natasha's Kitchen
      June 12, 2022

      Hi Dottie, thank you so much for your appreciation. We love it!

      Reply

  • Steven
    June 11, 2022

    Mmmmm! I can tell this is delicious! Thank you Natasha for another recipe that makes life sweeter! Has anyone ever tried monkfruit sweetener instead of granulated sugar? Just curious.

    Reply

    • Natashas Kitchen
      June 11, 2022

      Hi Steven! I’m so happy you loved that! I haven’t tried a sugar substitute to advise on the outcome.

      Reply

  • Kay
    June 11, 2022

    Wondering if this could be made with Splenda or a sugar substitute for diabetics? Any suggestions as to what to use to substitute?

    Reply

    • Natasha
      June 11, 2022

      Hi Kay, I haven’t tested that to be able to make that recommendation. You might google search to see if anyone else has had good success making a splenda version of lemon curd to see how it substitutes.

      Reply

  • Radhika Womack
    June 10, 2022

    Had a bag full of lemons from
    a friend and as I was trying yo figure out what to do with them, I saw your post! Just made a double batch of this recipe! Absolutely AMAZING!!!
    I’m going to make mini tarts this weekend and distribute some to neighbors!
    Thank you Natasha! I’ve tried so many of your recipes and they always deliver!

    Reply

    • Natashas Kitchen
      June 10, 2022

      I’m so glad you loved this recipe, Radjika! Thank you for sharing that great feedback with me!

      Reply

      • Linda
        March 24, 2023

        Hi Natashas, is this recipe very tart? looking for a sweeter lemon curd any suggestion?

        Reply

        • Natashas Kitchen
          March 24, 2023

          Hi Linda, I didn’t feel it was tart; I believe we found the perfect balance with this recipe.

          Reply

  • Paula K
    June 10, 2022

    There’s nothing better! I could eat the whole jar with a spoon.

    Reply

    • Natasha
      June 10, 2022

      I completely agree. It’s so satisfying like the filling of lemon bars.

      Reply

  • April
    June 10, 2022

    Lemon curd is SO GOOD. Made some this morning to spread on toast – easy and lovely!

    Reply

    • Natasha
      June 10, 2022

      HI April, I am so happy to hear that you loved the lemon curd recipe.

      Reply

  • Roberta Brakeman
    June 10, 2022

    I have not made this but I am curious about what constitutes a “serving”?

    Many recipes provide nutritional info but fail frequently to identify the serving size. Without this, calories, etc. are pretty meaningless.

    Reply

    • Natasha
      June 10, 2022

      Hi Roberta, great question, it makes 1 1/4 cups so the serving is for 1 Tbsp which is typical when you look on the jar of lemon curd. You can calculate nutrition and multiply things based on how much is enjoyed.

      Reply

  • wilhelmina
    June 10, 2022

    Love, love, love this yummy curd! Lemon curd is so versitile and your recipe was super easy to follow and turned out amazing!

    Reply

    • Natasha
      June 10, 2022

      Thank you so much for the amazing review. I am so glad to hear that.

      Reply

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