One Pot Lemon Curd

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This fresh pot of lemon curd will not only taste wonderful in your lemon tarts, but also make the house smell fragrant. It’s simply divine.

Lemons are obviously a key ingredient in this recipe; however, it also calls for sugar, egg yolks, coarse salt and unsalted butter. There are only three directions to making this delicious mix. Get a medium saucepan and whisk in all ingredients, but leave out the butter for now. Once you’re done whisking you can add the butter, and put the pan over a medium to high heat. Continuously whisk these ingredients until butter has melted, and the mix becomes thick. Test this by seeing if it coats the back of a spoon. When ready, get out a sieve, and pour the mix through it, into a glass bowl. Cover your curd with plastic wrap. Once covered you can chill it until it’s cool.

This is a simple delight that also packs a few health benefits. Did you know that according to Webmd, “Lemon contains antioxidants called bioflavonoids.” It has a wide variety of health properties. In fact, it’s been used to treat a wide variety of ailments like scurvy, the common cold, the flu and kidney stones. Lemons are also excellent at helping reduce fluid retention. Add this lemon curd to your tarts; enjoy a dessert that comes with an extra added health punch.


  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 2/3 cup fresh lemon juice
  • 8 large egg yolks
  • 1/4 teaspoon coarse salt
  • 10 tablespoons unsalted butter, cut into 1/2-inch pieces


  1. In a medium saucepan, whisk together all ingredients except the butter.
  2. Add butter and heat pan over medium-high heat, whisking constantly. When butter is melted and mixture is thick enough to coat the back of a spoon,  it is done (approx. 5 minutes).
  3. Pour mixture through a fine sieve into a glass bowl, to remove any possible yolk specks and lemon zest. Cover with plastic wrap, making sure to place the wrap on the curd to prevent a skin from forming. Chill until cool.


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