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Lemon Curd Recipe

Lemon Curd


While I do enjoy baking, and I have made a few batches of cookies, I decided that I wasn’t going to take plates of goodies out this year. I still plan to share treats with my friends and family, but for deliveries, I decided to take homemade Lemon Curd, Plum Syrup and Banana Bread.

Rather than having to find cute plates and wrap them up, and bake the right assortment of goodies, I thought I would simplify. I have a beautiful Meyer lemon tree that needed to get put to great use, and lemon curd was a great way to go. My sister shared some lemon curd with my mom and I a couple of years ago, and we fell in love with it. I will tell you though, that many people don’t know what to eat lemon curd with. I gave a girlfriend a jar of the nummy stuff, and emailed her a list of possible uses for it. I thought I would share it with you as well.

Basically think of lemon curd as a replacement for jam, and sometimes pudding.

  • Filling for any cake
  • Top Gingerbread cake with it
  • Eat on Toast
  • Mix it with whipping cream and eat with strawberries
  • Eat with Greek Yogurt
  • Crepes
  • French Toast
  • Purchase a pie shell and fill with lemon curd and raspberries (top with whipped cream)
  • Serve on top of cream cheese, with crackers

For the recipe you’ll some half pint jars, which you can order on Amazon
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Lemon Curd Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2 jars
  • 3 Meyer lemons
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup butter, cut into 6 pieces.
  1. Finely grate zest from lemons, and squeeze enough juice to equal ½ cup.
  2. Whisk juice, zest, sugar and eggs in a double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it).
  3. Once eggs are well incorporated and the sugar has dissolved, add butter and continue whisking over the simmering water about 10 mins.
  4. Liquid will become opaque, lighter in color and thickened quite a bit, but still pourable.
  5. While still hot, carefully pour lemon curd through a fine strainer/sieve.
  6. Once strained, pour lemon curd into jars. You should have about 16 oz of silky decadent curd.

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Emily Buys


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