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Lemon Curd

Desserts, Sauces, Vegetarian, Low Phosphorus, Low Potassium, Low Protein


Based on tbd servings per recipe.

  • 2/3 cup lemon juice (about 4 lemons)
  • 2 cups granulated sugar
  • zest from 4 lemons
  • 1 cup unsalted butter, frozen if possible
  • 4 whole eggs plus 1 yolk ,well beaten


  1. In saucepan heat sugar, lemon juice and peel until sugar is dissolved.
  2. Remove from heat and add butter. Let melt.
  3. When mixture is about room temperature, dribble in eggs slowly, and whisk in.
  4. Return mixture to heat over double boiler. Remove when mixture thickens, or when it reaches 170 degrees.
  5. Continue stirring curd over double boiler (which has been removed from heat), for 5 minutes, or until thickened. Mixture will “trace” lightly when dripped with a spoon.
  6. Pour through a fine strainer.
  7. Keeps about 1 month in the refrigerator.

About This Recipe

This lemon curd is delicious in mini muffin crusts for a bite sized lemon pie treat.

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