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Lemon Curd


Lemon Curd

Lemon Curd

Photo of Lemon Curd © Diana Rattray
This homemade lemon curd is rich and delicious, and it's really quite easy to make. Make the curd in the top of a double boiler over simmering water, or use a metal bowl which fits into a saucepan without touching the water. I prefer the shape of the bowl for whisking, but the double boiler will work just fine.

Lemon curd is one of my favorite spreads for biscuits, scones, or muffins, and it makes a wonderful cake or pastry filling.


  • 4 large eggs
  • 1/2 cup lemon juice, fresh
  • 1 cup granulated sugar
  • 5 tablespoons salted butter, cut in small slices
  • 2 tablespoons finely grated lemon zest


Have a fine mesh strainer ready over a bowl for when the curd is finished, and have the butter cut in pieces and the lemon zest ready. It's always best to zest a lemon before juicing.

In the top of a double boiler or in a metal bowl over simmering water, whisk the eggs with the lemon juice and sugar. Whisk constantly until the mixture is quite thick, similar to yogurt. It should coat the back of a spoon. This will take about 9 to 11 minutes. Remove and put through the strainer, then whisk the butter into the mixture a few pieces at a time. Add the lemon zest to the mixture, stirring until well blended.

Put a piece of plastic wrap over the top of the mixture so it won't form a skin as it cools. The lemon curd will thicken more as it cools. Put in a covered container and store in the refrigerator for up to 1 week.

Makes about 1 1/2 cups of lemon curd.

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