In the Kitchen: Homemade Lemon Curd


I had been wanting to make my own lemon curd for quite some time, so today I decided to give it a try. It is delicious!


3 large eggs

1/2 cup of fresh lemon juice (not bottled)

3/4 cup of white sugar

1/2 stick of butter (4 tablespoons) cut into small pieces

2 tablespoons of lemon zest


Begin by boiling water in a double boiler or pot. Once it has boiled, turn it down to a simmer and place the bowl of the double boiler on top. If you do not have a double boiler use a stainless steel bowl over a pot instead.

Then whisk together the eggs, lemon juice, and sugar in the bowl over the simmering water. Whisk until completely smooth, and continue stirring.

The mixture will begin to thicken as it heats. Stir continuously until the lemon curd is at 160 degrees Fahrenheit (about 10-15 minutes).

Then remove the lemon curd from the heat and strain it into a bowl so that there are no lumps left.

Toss the butter pieces into the lemon curd and whisk briskly until all the butter has melted. Then add the zest and mix well.

Now pour your finished lemon curd into a small jar or bowl and cover as soon as possible. This will ensure that a film does not form on top. I used a cute little canning jar, but you can use whatever you like!

The lemon curd will continue to thicken as it cools. It must be refrigerated and will last about a week or so.


Enjoy it on toast, scones, biscuits, and shortbread, or use it as a filling for sweets!




3 thoughts on “In the Kitchen: Homemade Lemon Curd

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