Lemon Curd


If you know me, you know that my favorite desserts come from the citrus family.  And because I love citrus things so much, when it comes to lemon curd, the more the merrier.  I like to spread lemon curd on basically anything – scones, crackers, I can even eat it by the spoonful.

But I think the thing I love the most about lemon curd is how easy and simple it is to make with ingredients you probably already have at home!  Lately, I find that a lot of my desserts that I’ve been experimenting either uses only egg whites or egg yolks.  So I end up having to shift my cooking based on what I have in my fridge.  Since I had an overage of egg yolks last week, I decided to whip up a quick batch of lemon curd.

Lemon Curd

  • Servings: 12 oz
  • Print


  • 2 egg yolks
  • 2 lemons, zested and juiced
  • 1/2 cup granulated sugar
  • 3 Tbs butter
  • 1/4 tsp salt


  1. In a double boiler over medium heat, combine all the ingredients.  Using a whisk, whisk the mixture gently until it thickens and can coat the back of a spoon, about 10 minutes.
  2. Pour mixture into a heatproof container and let it come to room temperature.  Refrigerate before serving.


2 thoughts on “Lemon Curd

  1. This method is so different, and much easier, than the way I was taught to make it. I’ve done the mix-it-all-together technique and it was every bit as good as the old! Of course, lemon curd is one of the most fantastic foods ever!


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