Lemon Curd

It is citrus season right now. At all of the farmer’s markets, the fruit stands are over flowing with all kinds of varieties of grapefruits, oranges, and lemons.

Picking up a bag of lemons, I was on a mission to make something bright and fresh that could last me for awhile. Yes, I am one of those people who love to keep homemade goods packed away for later use.

Yesterday, I tied my apron strings and made lemon curd. A sweet and tart treat that only takes about 30 minutes of your time. Not hard work, but I’ll be thanking myself later.

Good enough for a spoon alone, but always a welcome addition to a scone, crepe, or tart shell.

Lemon Curd


  • 1 cup white sugar
  • 3 eggs
  • 2/3 cup fresh lemon juice
  • 3 lemons, zested
  • 1/2 cup butter, melted

***Note: Acidic ingredients, such as citrus juice, will react with certain metals, including aluminum or cast iron. The reaction may turn a mixture gray or leave behind a metallic aftertaste. The same reaction occurs when eggs are cooked in aluminum or cast-iron pans. Therefore, recipes that include these ingredients, such as lemon curd, call for the use of non-aluminum pans. Stainless-steel and enamel-lined pans are preferred choices.***

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Pour into a sterile container. Keep in refrigerator for up to three weeks or freeze for up to a year.


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