Lemon Curd

Lemon curd isn’t as hard to make as one might think and the result is well worth any amount of effort. We love to pair it with pound cake, as a filling in a white cake, on biscuits and scones and Al has even been seen spreading it on his morning toast!

Lemon Curd Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Curd Recipe

Lemmon Curd

  • Author: Johanne Bosse
  • Total Time: 20 minutes


Because the curd is strained there is no need to temper the eggs; a step that some people find intimidating.


Units Scale
  • 1/2 cup butter
  • 1 tbsp lemon zest
  • 1/2 cup fresh squeezed lemon juice
  • 1 cup white sugar
  • 3 whole eggs
  • 3 egg yolks


  1. Melt the butter in a heavy bottomed pot over medium heat.
  2. Add the lemon zest, lemon juice, and white sugar, stirring until the sugar melts.
  3. Combine the eggs and yolks and slowly drizzle them into the lemon mixture stirring continuously.
  4. Cook the mixture until it coats the back of a spoon.
  5. Strain the mixture through a fine meshed sieve.
  6. Place a layer of food wrap directly onto the surface of the curd and allow to cool.


The curd will thicken as it cools.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Desserts. Recipes