Baking,  Condiments Sauces & Spreads,  Desserts & Drinks,  Food

Lemon Curd

Lemon curd is a thick, spreadable, tangy custard-like conserve made of eggs, lemons and sugar. It can be used in many different desserts or on its own as a spread.  Lemon curd tastes great with scones, spread between the layers of a cake, marbled into cheesecake, or baked in a tart.  It should be stored in the refrigerator for up-to a week, but if you can’t use it all up in a week it also freezes really well. The curd never freezes solid (it becomes a think ice-cream like texture) so you can scoop out as much as you need whenever you like.

I’ve tried a couple of different recipes but this one is my favorite because  it uses whole eggs as opposed to only the yolks it is super tangy and has a smooth texture.


Lemon Curd

  • 1 cup butter
  • 1 1/3 sugar
  • 3 tbsp lemon zest
  • 4 eggs
  • 1 cup fresh squeezed lemon juice
  • 1 tsp corn starch
  1. In a double broiler, melt butter and add sugar then grate in 3 tbsp of lemon zest.
  2. In a separate bowl crack 4 whole eggs and beat in 1 cup of lemon juice and 1 tsp of corn starch.
  3. Whisk the egg mixture into the butter and sugar, make sure you whisk it continuously for about 8 minutes. When you see a few bubbles break the surface the lemon curd is done. Do not let it boil!
  4. Strain out the zest and cool completely at room temperature and put plastic wrap directly on the surface of the curd to cool completely in the fridge before storing.

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