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


  • In a double broiler, melt butter and add sugar then grate in 3 tbsp of lemon zest.
  • In a separate bowl crack 4 whole eggs and beat in 1 cup of lemon juice and 1 tsp of corn starch.
  • 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!
  • 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.