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Luscious Lemon Curd

Sweet and tart, creamy smooth lemon curd made without a double boiler.

Living on the edge lemon

Lemon CurdI use the ‘living on the edge’ approach to making Lemon Curd. Leaving the double boiler in the cupboard, I cook it directly on the heat. Babying the fancy custard on medium low, it takes the better part of a half hour. The cubes of butter melt into oblivion while I enjoy the lemon fragrance. Then the lemon juice and sugar mixture slowly begins to thicken into a creamy luscious sauce. It’s at the same time sweet and tart. You’ll be tempted to grab a spoon and eat directly from the jar. If you can hold out, here’s a list of some ways to enjoy it.

  • Dip Strawberries
  • Stir into plain yogurt
  • Spoon onto cheesecake
  • Top ice cream or sherbet
  • Spread in between cake layers
  • Squirt into the center of cupcakes
  • Fill tarts and thumbprint cookies
  • Smear on scones, muffins and toast
  • Swirl into oatmeal or Cream of Wheat
  • Scoop into crepes topped with fresh berries
  • Fold into whipped cream for lemon mousse
  • Fold into meringue for light dessert topping
  • Layer in parfaits and trifle with cake cubes, fruit and nuts
  • Dollop on gingerbread, pound cake or shortbread with berries

Lemon CurdDefinitely a sauce to keep on hand in your fridge 24/7 but you’ll keep running out. It’s made of simple ingredients you have on hand regularly. How do you use Lemon Curd? Please leave a comment. Thanks and looking forward to hearing from you.

2011 AniversaRecipe—Cheetah Banana Cake

Recipe: Luscious Lemon Curd

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 3 1/2 Cups | Level: Easy

Lemon CurdIngredients
The Sauce
Zest from 3 Lemons
1 cup Lemon Juice, 3-4 large lemons
1 ½ cups Sugar
6 Eggs
6 Egg Yolks
1/2 tsp Salt
1 stick Butter, cubed


Place a mesh strainer over a bowl and set aside.

2 In a medium saucepan, whisk together the zest, juice, sugar, eggs, egg yolks, and salt. Add the butter and set on medium low heat.

Lemon Curd3 Whisking constantly, cook the mixture until the butter melts and the sauce thickens enough to hold it’s shape when dropped from the whisk, about 20 minutes. If desired, use a candy thermometer to test temperature. Done at 170 degrees.

4 Take off the heat immediately press through strainer. Pour into jars and chill in the fridge for 4 hours. Keeps up to 2 weeks.



• Serve with cakes and cupcakes
• Fill in crepes, cookies and tarts
• Top cheesecake, ice cream and sherbet
• Smear on scones, muffins and toast
Lemon Curd• Dollop on gingerbread, shortbread and pound cake
• Swirl in yogurt, oatmeal and Cream of Wheat
• Layer in parfaits or trifle
• Fold in whipped cream or meringue and lemon curd for dessert sauce

Mousse—Use equal parts of whipped cream or meringue and lemon curd. Fold a small amount into the curd to lighten then fold in the balance.

Dish Designer
• Exchange 6 whole eggs and 6 egg yolks for 9 whole eggs
• Exchange lemon juice for lime, orange, blood orange or pink grapefruit juice

Lemon Curd

InspirationLeite’s Culinaria, David Lebovitz, Ina Garten, Joy of Baking, Bakers Royale, and Kelsey Nixon
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton

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5 Responses to Luscious Lemon Curd

  1. Audrey February 14, 2012 at 2:48 pm #

    I love your photos. This lemon curd is delicious. Not too sweet and not too sour.

    • helenhorton February 14, 2012 at 9:29 pm #

      I love it mixed with whipped cream for light lemony topping on pound cake. Crown with some sliced strawberries. Yum!

      • Audrey February 20, 2012 at 1:58 pm #

        Agreed. This is an amazing mixture with whipped cream, pound cake, and strawberries.

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