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Apricot Hand Pies | rick•a•bam•boo

Easy Blender Lemon Curd

Amber Simmons
Servings 2 cups


  • 1/2 cup lemon juice freshly squeezed
  • Zest of one lemon
  • 1 cup sugar
  • 5 large eggs
  • 1/2 cup butter


  • Place lemon juice, zest, sugar, and eggs in high speed blender.
  • Put the lid on securely and turn the blender on to the highest setting for 5 minutes.
  • Turn the blender down to medium high and add butter through the lid in tablespoon sized chunks, being careful to avoid the steam.
  • Once all the butter is added blend for one more minute at the medium high speed.
  • Turn off blender and carefully remove the lid. Pour lemon curd in to a canning jar and let sit on the counter to come to room temperature before storing in the refrigerator.
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