Lemon Curd

I’ve been in a yellow phase recently. I think it’s because of all of the beautiful and warmer weather we’ve had recently, as well as all the gorgeous new produce that’s starting to appear in the grocery stores and farmers markets. Even my big yellow handbag has recently made an appearance, as I try to figure out how to somewhat match it to everything I’m wearing day after day.

So not surprisingly, my yellow phase has bled into the kitchen, and I’m moved to add bright yellow things and foods into everything I can, like this lemon curd.

This recipe is suuuuuper easy, and the beauty of lemon curd is that it freezes well and lasts in the refrigerator for a month or two in a well sealed container. And if you are craving lemon like I am right now, you’ll want to top your toast, sugar cookies, pancakes and waffles with this luscious tangy treat.

lemon, lemon curd, baking, tart, eggs, sugar

Grab yourself a mason jar or two, pull out those recipes calling for filling or fruity topping, and go to town!

Lemon Curd

  • Servings: 3 cups
  • Difficulty: easy
  • Print

I recommend using one pint mason jar to store 2/3 of the lemon curd in the freezer, and one small half pint jelly jar to keep refrigerated for daily use.


  • 3 lemons
  • 1 c sugar
  • 4 TB unsalted butter, softened to room temperature
  • 4 large eggs
  • 1/2 c fresh squeezed lemon juice
  • pinch of salt


1. Zest the 3 lemons completely with a zester or vegetable peeler into a small bowl, careful not to remove
the white flesh (called pith) under the zest.
2. Add the zest and sugar in a food processor with blade and pulse until the zest and sugar have blended into a mince.
3. In a medium bowl, use a hand mixer to beat the butter on medium until it is lightly whipped. Add the zest and sugar mixture to the butter, and beat until well combined on medium high speed.
4. Add the eggs, one at a time, and beat until well integrated. Add the lemon juice and salt, and mix on medium speed for one minute to incorporate well.
5. Pour the mixture into a medium sized saucepan, and cook over medium heat for 10-15 minutes, stirring constantly. The mixture should thicken like a jam and stick to your spoon without quickly sliding off.
6. Remove from heat and let cool for 20-30 minutes. Pour lemon curd into air tight container(s) and keep refrigerated or frozen until use.

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