Lemon Curd

Update: The cooling before refrigerating is a really important step.  And if you forget it will not thicken properly.  FYI

Yesterday was my fail day, but today was one big success after another!! This was super delicious and now I just have to figure out what to put it on.  However, some of my friends are happy eating lemon curd straight off the spoon.

I made brunch with a friend of mine and we had so much fun making this curd and the pancakes (recipe will come next week).  Neither of us had made lemon curd and we made a few mistakes along the way.  But in the end we were triumphant!!  Lemon curd is a very forgiving recipe.

I did use an improvised double boiler, even though you can’t tell from the photo.  We used two sauce pans.  It worked lovely.

The curd definitely thickened more for me after it sat in the refrigerator for a while and after we put it through the sieve.  (Isn’t that a lovely brunch.  She even had sugar cubes!!)

I won’t be putting lemon curd on pancakes again, just not my cup of tea.  However, it was spectacular, so I will be experimenting the next two weeks figuring out how to use the rest of it.

Lemon Curd

Makes about 3 cups


  • 1 tablespoon lemon zest
  • 1 cup lemon juice (from 4-5 lemons)
  • 1 1/2 cups sugar
  • 3/4 cup butter, cut into pieces
  • 4  eggs
  • 1/2 teaspoon salt


1. Combine the lemon zest, juice, sugar, butter, eggs and salt in the top of a nonreactive double boiler. Bring the water in the bottom pan to a low boil and whisk the curd constantly until it thickens, about 10 minutes. Strain through a fine-mesh sieve.

2. Ladle into bowls or jars. Cool, cover, and refrigerate for up to 2 weeks.

This recipe is from Put ’em Up: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton.


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