{"id":31220,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-lemon-curd\/"},"modified":"2025-02-19T08:57:06","modified_gmt":"2025-02-19T14:57:06","slug":"homemade-lemon-curd","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/","title":{"rendered":"Lemon Curd"},"content":{"rendered":"<p>Novice bakers and professionals alike can delight in a good homemade lemon curd recipe. Dolloped onto crepes, baked into lemon bars, piped into meringue shells, layered into a cake\u2014the ways you can use fresh lemon curd seem endless. It&#8217;s light, colorful and refreshingly tangy, so you&#8217;ll typically find lemon curd in <a href=\"https:\/\/www.tasteofhome.com\/collection\/spring-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/spring-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">spring desserts<\/a> and summery sweets.<\/p>\n<p>There are dozens of <a href=\"https:\/\/www.tasteofhome.com\/collection\/lemon-recipes-from-tart-to-sweet-2\/\" data-name=\"www.tasteofhome.com\/collection\/lemon-recipes-from-tart-to-sweet-2\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon recipes<\/a> to fall in love with, but the simplicity of this lemon curd makes us come back to it over and over again. By day, spread it over your morning toast. By night, spoon it into mini tart shells, or layer it into a beautiful <a href=\"https:\/\/www.tasteofhome.com\/recipes\/raspberry-lemon-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/raspberry-lemon-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry lemon cake<\/a> to serve for dessert. (Or\u00a0elevate your <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-yellow-cake-mix\/\" data-name=\"www.tasteofhome.com\/collection\/best-yellow-cake-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">favorite yellow cake mix<\/a> when there&#8217;s no time for from-scratch baking\u2014we&#8217;ll never tell!)<\/p>\n<p>Oh, and be prepared for your house to smell absolutely amazing.<\/p>\n<h2>What is lemon curd?<\/h2>\n<p>Creamy and thick, lemon curd is almost like a buttery version of jam. A curd is made with citrus, sugar, eggs and butter. The butter and eggs give the curd its smooth, creamy consistency. Lemon curd can be used as a spread or to flavor various baked desserts.<\/p>\n<h2>Ingredients for Lemon Curd<\/h2>\n<ul>\n<li><strong>Lemon:<\/strong> We recommend using the freshest lemons you can find. Be sure to rinse the peel thoroughly so you don&#8217;t run the risk of bacteria or other germs on your zest.<\/li>\n<li><strong>Eggs:<\/strong> Eggs help thicken the curd so that it&#8217;s not drippy or runny.<\/li>\n<li><strong>Sugar:<\/strong> The lemons bring the tartness, and the sugar brings the sweetness! Regular white granulated sugar is the best choice for a curd.<\/li>\n<li><strong>Butter:<\/strong> The smooth texture of lemon curd comes from the butter\u2014not to mention a dimension of flavor. We don&#8217;t recommend swapping it out for shortening or another fat.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the first three ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1993659 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_1b_a.jpg?fit=700%2C1024\" alt=\"A Person Stirring a Saucepan With a Whisk\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small heavy saucepan over medium heat, whisk together the eggs, sugar and lemon juice until all three are well blended. Be sure the heat isn&#8217;t too high, or else the eggs might start to scramble and separate.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> A heavy-bottomed saucepan will allow the mixture to heat evenly so that the curd can come together and create the silky texture you&#8217;re looking for. A thinner pan could result in burnt bits of curd or pockets of unevenly heated eggs.<\/p>\n<h3>Step 2: Simmer and stir until thick<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1993660 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_3b_1.jpg?fit=700%2C1024\" alt=\"A Person Stirring a Lemon Curd Mixture in a Pot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the butter and lemon zest, and cook until the mixture is thick and coats the back of a metal spoon. Whisk constantly during this time.<\/p>\n<h3>Step 3: Let it cool<\/h3>\n<p>Transfer the lemon curd to a small bowl (preferably glass), and allow it to cool for 10 minutes. Once cooled, refrigerate it, covered, until cold.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1927584 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_4b_1.jpg?fit=700%2C467\" alt=\"A Group of Jars of Lemon Curd\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Curd Recipe Variations<\/h2>\n<ul>\n<li><strong>Make it a lime curd:<\/strong> Substitute lime juice and zest for lemon juice and zest. Proceed with the steps as directed.<\/li>\n<li><strong>Add it to meringue shells:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/meringue-shells-with-lemon-curd\/\" data-name=\"www.tasteofhome.com\/recipes\/meringue-shells-with-lemon-curd\/\" data-module=\"content engagement\" data-position=\"embedded links\">Meringue shells with lemon curd<\/a> might be one of the prettiest desserts we&#8217;ve ever seen. Keep some fresh berries on hand to top the curd with, and your guests will be complimenting your dessert skills all day long.<\/li>\n<li><strong>Layer it in an ice cream pie:<\/strong> Whether a spring birthday party or a summer potluck, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-berry-ice-cream-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-berry-ice-cream-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon-berry ice cream pie<\/a> with layers of lemon curd makes for a refreshingly chilled treat.<\/li>\n<\/ul>\n<h2>How to Store Lemon Curd<\/h2>\n<p>Homemade lemon curd will last in the refrigerator in a tightly sealed mason jar or airtight container for one to two weeks.<\/p>\n<h2>Can you freeze lemon curd?<\/h2>\n<p>Yes! You can freeze lemon curd for up to one year in freezer-safe resealable bags or mason jars. Thaw the curd in the refrigerator before using.<\/p>\n<h2>Lemon Curd Recipe Tips<\/h2>\n<h3>How many lemons do you need for the lemon zest?<\/h3>\n<p>One medium lemon or two smaller lemons should be enough to produce 1 tablespoon zest. Remember, you just want the outermost yellow part of the peel, not the innermost white part which is more bitter that zesty. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to zest a lemon five ways<\/a>.<\/p>\n<h3>Can you use bottled lemon juice?<\/h3>\n<p>You\u2019ll want the brightest, puckery-est lemon flavor in your curd, so our Test Kitchen says to avoid using bottled lemon juice here. Always use juice squeezed from fresh lemons when making lemon curd for pure lemon flavor.<\/p>\n<h3>Why did my lemon curd turn green?<\/h3>\n<p>If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A classic lemon curd recipe belongs in every baker&#8217;s repertoire. Five basic ingredients turn your favorite citrus into a creamy, sweet spread you can use in almost any recipe, from buttered toast to layered cake.<\/p>\n","protected":false},"author":7895,"featured_media":466336,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304275,304287,304173,305982,304328,304288,305487,304338,307033,307104,303966,303887,306848,306002,307199,304348,304268,324623,304016,304005,304150,303883],"categories-v2":[259484,308295,308300,309455,311717,308984,308481,259620,310796,308992,310079,310155,308495,308478,309603,311731,310245,309000,259483,309177,308579,308549,309434,308476],"coauthors":[341687],"recommended_recipes":[{"post_title":"Lemon Pudding","post_link":"\/recipes\/lemon-pudding\/","post_image":"\/wp-content\/uploads\/2025\/05\/Lemon-Pudding_EXPS_FT25_279479_JR_0509_1.jpg"},{"post_title":"Lemon Ice","post_link":"\/recipes\/lemon-ice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Ice_EXPS_FT22_18714_F_0310_1.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Pie_EXPS_FT22_2518_F_0302_1.jpg"},{"post_title":"Lemon Vinaigrette","post_link":"\/recipes\/lemon-vinaigrette\/","post_image":"\/wp-content\/uploads\/2018\/12\/Lemon-Vinaigrette_EXPS_FT24_234606_EC_061324_2.jpg"},{"post_title":"Lemon Sorbet","post_link":"\/recipes\/lemon-sorbet\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_25719_AlejandroMonfort_11.jpg"},{"post_title":"Meringue Shells with Lemon Curd","post_link":"\/recipes\/meringue-shells-with-lemon-curd\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps119206_THCA153054C11_25_2b.jpg"},{"post_title":"Lemon Curd Tartlets","post_link":"\/recipes\/lemon-curd-tartlets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Curd-Tartlets_exps43415_HC2847498C05_22_1bC_RMS.jpg"},{"post_title":"Easy Lemon Curd","post_link":"\/recipes\/easy-lemon-curd\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Lemon-Curd_EXPS_TOHD24_6183_KristinaVanni_5.jpg"},{"post_title":"Lemon Curd Cake","post_link":"\/recipes\/lemon-curd-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_EXPS_TOHD25_278329_ChristineMa_9.jpg"},{"post_title":"Lemon Mint Curd","post_link":"\/recipes\/lemon-mint-curd\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Mint-Curd_exps167857_CW143039C09_13_7b_RMS.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Best-Lemon-Pie_EXPS_FT23_198915_JR_1208_5.jpg"},{"post_title":"Lemon Curd Cookies","post_link":"\/recipes\/lemon-curd-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Curd-Cookies_EXPS_UCSBZ17_28033_A05_25_1b.jpg"},{"post_title":"Easy Lemon Curd Bars","post_link":"\/recipes\/easy-lemon-curd-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps49849_SEFK153551D08_22_7b.jpg"},{"post_title":"Simple Lemon Ice Cream","post_link":"\/recipes\/simple-lemon-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/Simple-Lemon-Ice-Cream_EXPS_THVP24_26684_MR_06_04_2.jpg"},{"post_title":"Lemon Curd Cupcakes","post_link":"\/recipes\/lemon-curd-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Curd-Cupcakes_exps36529_THCS2238730D12_20_9bC_RMS.jpg"},{"post_title":"Zesty Lemon Curd","post_link":"\/recipes\/zesty-lemon-curd\/","post_image":"\/wp-content\/uploads\/2017\/09\/Zesty-Lemon-Curd_exps2784_HFG2413890A07_15_2bC_RMS.jpg"},{"post_title":"Lemon Cider","post_link":"\/recipes\/lemon-cider\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4782_CT2066C37.jpg"},{"post_title":"Lemon Trifle","post_link":"\/recipes\/lemon-trifle\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10196_TH10039C8.jpg"},{"post_title":"Berry Curd","post_link":"\/recipes\/berry-curd\/","post_image":"\/wp-content\/uploads\/0001\/01\/Berry-Curd_EXPS_TOHAM20_244822_B11_13_8b.jpg"},{"post_title":"Lemon Kolaches","post_link":"\/recipes\/lemon-kolaches\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Kolaches_exps5449_HFG2661989A05_23_4b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/homemade-lemon-curd\/","name":"Lemon Curd","datePublished":"2018-01-01","dateModified":"2024-05-16","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/03\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers","Breakfast","Brunch","Desserts"],"description":"A classic lemon curd recipe belongs in every baker's repertoire. Five basic ingredients turn your favorite citrus into a creamy, sweet spread you can use in almost any recipe, from buttered toast to layered cake.","recipeIngredient":["3 large eggs","1 cup sugar","1\/2 cup lemon juice (about 2 lemons)","1\/4 cup butter, cubed","1 tablespoon grated lemon zest"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the first three ingredients","text":"In a small heavy saucepan over medium heat, whisk together the eggs, sugar and lemon juice until all three are well blended. Be sure the heat isn't too high, or else the eggs might start to scramble and separate. Editor's Tip: A heavy-bottomed saucepan will allow the mixture to heat evenly so that the curd can come together and create the silky texture you're looking for. A thinner pan could result in burnt bits of curd or pockets of unevenly heated eggs.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_1b_a.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer and stir until thick","text":"Add the butter and lemon zest, and cook until the mixture is thick and coats the back of a metal spoon. Whisk constantly during this time.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_3b_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let it cool","text":"Transfer the lemon curd to a small bowl (preferably glass), and allow it to cool for 10 minutes. Once cooled, refrigerate it, covered, until cold.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Lemon-Curd-PS_THAM18_17339_D11_14_4b_1.jpg?fit=700,467"}],"recipeYield":"1-2\/3 cups","author":[{"@type":"Person","name":"Rosemary Siefert"}],"nutrition":{"@type":"NutritionInformation","calories":" 110 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"52mg cholesterol","sodiumContent":"45mg sodium","carbohydrateContent":"16g carbohydrate (16g sugars","fiberContent":"0 fiber)","proteinContent":"2g protein. "},"video":{"@type":"VideoObject","name":"Homemade Lemon Curd","description":"Check out this video on how to make Homemade Lemon Curd","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/0TtfPKuu\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M46S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/0TtfPKuu-Uot7Fvi8.mp4"}},"video":{"title":"Homemade Lemon Curd","description":"Check out this video on how to make Homemade Lemon Curd","url":"http:\/\/content.jwplatform.com\/videos\/0TtfPKuu-Uot7Fvi8.mp4","duration":"46s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/22owdkmp8mbnrm2ojkn4538oxx7kd328.jpg","advertising":"","jw_id":"0TtfPKuu","jw_url":"http:\/\/content.jwplatform.com\/videos\/0TtfPKuu-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/0TtfPKuu\/poster.jpg?width=720","jw_publish_date":"2019-07-26T00:00:00"},"rms_legacy_id":"17339","romance_copy_dek":"A classic lemon curd recipe belongs in every baker's repertoire. Five basic ingredients turn your favorite citrus into a creamy, sweet spread you can use in almost any recipe, from buttered toast to layered cake.","enhanced_recipe_title":"Lemon Curd","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs","IngredientText":"3 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lemon juice (about 2 lemons)","IngredientText":"1\/2 cup lemon juice (about 2 lemons)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, cubed","IngredientText":"1\/4 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon grated lemon zest","IngredientText":"1 tablespoon grated lemon zest"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","RecipeId":17339,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Curd Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"34385\" ol-id=\"T073RIV\"]","RecipeAttachmentFileName":"Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","ContributorId":null,"Firstname":"Mark","Lastname":"Hagen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + chilling","MinimumServingQuantity":13,"MaximumServingQuantity":13,"Yield":"1-2\/3 cups.","DigitalTitle":"Lemon Curd","SubmittedTitle":"Lemon Curd","RecipeTypeId":1,"AverageRating":4.88,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THAM18_17339_D11_14_4b.jpg","PreparationTimeInMinutes":5,"CookTimeInMinutes":15,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Curd","OriginalSourceProject":"Lemon Curd","ContestPlacement":"","Trailer":"<h2>Homemade Lemon Curd Tips<\/h2>\r\n<h3>Can you use bottled lemon juice?<\/h3> \r\nYou\u2019ll want the brightest, puckery-est lemon flavor in your curd, so avoid using bottled lemon juice here. Always use juice squeezed from fresh lemons when <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-lemon-curd\/\">making lemon curd<\/a> for pure lemon flavor. \r\n\r\n<h3>Why did my lemon curd turn green?<\/h3>\r\nYikes! If your lemon curd turns green, it\u2019s likely had a reaction something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd and could even cause a slightly metallic aftertaste. \r\n\r\n<h3>How long does homemade lemon curd last?<\/h3>\r\nHomemade lemon curd will last in the refrigerator for 1 to 2 weeks.  \r\n\r\n<h3>Can you freeze lemon curd?<\/h3>\r\nYes! You can freeze lemon curd for up to a year in plastic freezer bags or mason jars.  \r\n\r\n\u2014<i>Research contributed by <\/i><i><a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":null,"DigitalHeadnotes":"Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. \u2014Mark Hagen, West Allis, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Homemade Lemon Curd","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Condiments","ID":94270},{"Name":"Jams, Jellies & Preserves","ID":94602}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Country Woman Recipes","ID":107253},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Make-Ahead","ID":304348},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Condiments","ID":305982},{"Name":"Jams Jellies & Preserves","ID":0},{"Name":"Jams, Jellies & Preserves","ID":306182},{"Name":"Gear","ID":303966},{"Name":"Saucepan","ID":304016},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"2 tablespoons: 110 calories, 5g fat (3g saturated fat), 52mg cholesterol, 45mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein. ","NoOfRatings":34,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Homemade-Lemon-Curd_EXPS_THAM18_17339_D11_14_4b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_THAM18_17339_D11_14_5b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_THAM18_17339_D11_14_4b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Homemade Lemon Curd Tips<\/h2>  <h3>Can you use bottled lemon juice?<\/h3>   You\u2019ll what the brightest, puckery-est lemon flavor in your curd, so avoid using bottled lemon juice here. Always use juice squeezed from fresh lemons when <a href=\u201d https:\/\/www.tasteofhome.com\/article\/how-to-make-lemon-curd\/\u201dmaking lemon curd<\/a> for pure lemon flavor.     <h3>Why did my lemon curd turn green?<\/h3>  Yikes! If your lemon curd turns green, it\u2019s likely had a reaction something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd and could even cause a slightly metallic aftertaste.     <h3>How long does homemade lemon curd last?<\/h3>  Homemade lemon curd will last in the refrigerator for 1-2 weeks.      <h3>Can you freeze lemon curd?<\/h3>  Yes! You can freeze lemon curd for up to a year in plastic freezer bags or mason jars.      <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/sarah-fischer\/\">Sarah Fischer<\/a>, Taste Recipes Culinary Assistant<\/i>   "},{"TipType":"Variations","TipTitle":"","TipText":"<B>Lime Curd:<\/B> Substitute lime juice and peel for lemon juice and peel. Proceed as directed."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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