Lemon Curd

Lemon Curd

Step into a world of citrusy bliss with this lemon curd – it’s like capturing sunshine in a jar. Picture this: a dollop of delicious lemon curd atop a mound of fresh berries, nestled within the layers of a sponge cake, or spread over a warm, buttery scone. It’s a lemony love affair that I simply can’t resist. But here’s the best part – you can craft your very own jar of sunshine right in the comfort of your own kitchen with ingredients you probably already have on hand! Trust me, once you’ve tasted the homemade version, there’s no going back. This velvety lemony richness simply outshines anything you’ll find in a store.


  • 6 egg yolks
  • 3/4 scant cup cane sugar
  • Zest from 1 lemon
  • 1/2 cup fresh lemon juice
  • 1/8 tsp salt
  • 1 stick butter


  • In a small stainless steal sauce pan (or double broiler) whisk together egg yolks, sugar, zest, lemon juice and salt until well combined. Turn the heat to medium, add the butter, and whisk continuously until think.  This can take 5-8 minutes. You do not want your curd to boil, so watch the heat!
  • The lemon curd will start to thicken as your whisk. You’ll know when its done when you can dip a wooden spoon in the curd and then draw a line through the dipped end with your finger – if it bleeds, it’s not done, if it holds that line it’s thickened appropriately.
  • Press mixture through a fine mesh strainer to ensure a velvety texture, then spoon into a glass container and refrigerate to allow it to set. Once chilled through serve as desired!


Makes 1.5 cups of lemon curd



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