The velvety curd is also delicious spread on shortbread and scones.

Everyday Food, November 2003


Recipe Summary

10 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

  • Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.

  • In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Cook's Notes

At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming. You can also make the recipe (through step 1) up to 2 days ahead; keep it refrigerated.


Reviews (3)

29 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
This dessert never fails to impress guests. It's delicious, delicate and looks like I'm an expert chef, when really it's super simple to make. This is one of my go-to desserts for several years now and will continue to be.
Rating: 4 stars
Delicious! 1) this is the easiest way to make lemon curd that I've ever tried, with no apparent negative trade-off. 2) Each serving is 400+ cals. You could cut the serving size in half OR Lighten the mousse w/ egg whites & cream. Instead of 1.5 c. cream: - in one bowl beat 1/2 - 3/4 c. cream until stiff peaks form - in 2nd bowl, beat 4 egg whites until peaks form, then slowly add in 8 t. sugar until peaks stiffen & are glossy. - fold cream into curd, then gently fold egg whites into that
Rating: Unrated
what equals 6 tablespoons of butter?