Lemon Curd

lemon curd edit 1

Not much brightens a dessert like lemon curd. Don’t let the name fool you- this tart and sweet spread improves pretty much anything it touches, including the strawberry scones pictured above. I love having this on hand to spread on breakfast pastries and to use as a component in several desserts, and considering how easy it is to make, it’s a shame that more people don’t make it themselves. The color will vary depending on the sugar you use: turbinado will give it a darker, more mustard-like color; white sugar will result in a sunny yellow hue more commonly found in lemon curd.


One egg plus three egg yolks

Juice from three to four lemons (you want about 1/2 cup juice)

Zest from the lemons you juiced

1/2 cup turbinado sugar, or sugar of your choice

Healthy pinch of kosher salt

6 tablespoons unsalted butter

1. In a small saucepan, whisk together the eggs, egg yolks, lemon juice, zest, sugar, and salt.

2. Place the saucepan over medium heat and add the butter. Whisk constantly, making sure to scrape the bottom of the pot with each stroke. Continue until the mixture thickens a bit, about to the consistency of a thin pudding edging on jelly.

3. Press the curd through a fine mesh sieve into a storage container and store in the refrigerator for up to a week.

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