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Easy Lemon Curd For A Mother’s Day Queen Cake

A sweet, creamy lemon curd that is easy to make and kept in the refrigerator for up to two weeks. No need for those store bought ones.

  • Total Time: 15 minutes
  • Yield: 16 1x



3 tablespoons lemon zest (from 4 lemons)

1/2 cup butter, softened

2 cups sugar

4 eggs

2 egg yolks

1 cup lemon juice (from 4 lemons)


Place zest, butter, and sugar into a food processor. Process until all ingredients are blended well adding eggs and yolks in one at a time. While processing add lemon juice continuing to blend well. Place ingredients into a medium microwavable bowl. Microwave on high for 5 minutes. Stirring after every minute with a whisk until thickened or when curd stays coated on the back of a spoon. Cover bowl with plastic film and refrigerate for at least 2 hours.


May be kept in the refrigerator up to a couple of weeks.

  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cuisine: American


  • Serving Size: 1/4 cup
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