• Cooking Time:
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  • 3 eggs
  • 3/4 cup sugar
  • 1 tbsp. grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 tbsp. soft butter


  • n a microwavable bowl whisk together eggs and sugar.
  • Whisk in lemon rind, lemon juice and butter. Microwave on high for 2 minutes; whisk until smooth.
  • Microwave on high for 2 to 3 minutes longer until it boils and thickens slightly; whisk again until smooth.
  • Let cool, then refrigerate (it will thicken a lot more as it chills).
  • May be stored in a covered jar in refrigerator for up to a week.


This is your basic lemon curd which is used as filling in a sandwich cookie, or in tarts or as a spread.


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