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5 from 9 votes

Homemade Lemon Curd

A lemony sauce that tastes just like a crustless lemon pie! Great served with pancakes, waffles, biscuits, scones, pound cake and angel food cake
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert Sauce
Cuisine: American
Keyword: dessert
Servings: 8
Calories: 219kcal
Author: Tricia


  • 2 whole eggs, and 1 egg yolk lightly whisked
  • 1 cup granulated sugar
  • dash of salt
  • ¾ cup lemon juice (about 4 large lemons)
  • ½ cup unsalted butter, cubed
  • zest of 2 lemons


  • Zest two lemons and set aside. Juice 4 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
  • In a medium heavy bottom saucepan whisk together the eggs, egg yolk, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thickened and coats the back of the spoon.
  • For a silky smooth texture, blend briefly with an immersion or stick blender.
  • Cool for at least 10 minutes then cover and refrigerate until chilled. Serve over cake, muffins, pancakes or waffles!


Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg