Rich Lemon Curd

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10 min


2 cups

Pastry shop delicacies are within your grasp thanks to this simple lemon curd. It's thick, creamy and oh-so tangy.


  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter , at room temperature
  • 2 eggs , at room temperature
  • 3 egg yolks , at room temperature
  • 1/8 tsp salt
  • 2/3 cup lemon juice


  • Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
  • Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.

How to use it

  • Swirl with yogurt
  • Smear on toast (with plenty of butter and a pinch of salt)
  • Pair it with creamy cheeses for entertaining
  • Make it into a cute dessert: dollop into mini canning jars and top with whipped cream and crumbled graham crackers
  • Serve with pancakes
  • Fill mini tart shells (or one large one)

Nutrition (per serving)

  • Calories
  • 47,
  • Protein
  • 1 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 3 g,
  • Sodium
  • 14 mg.

Originally published in the January + February 2018 issue. Photo by Craig Boyko.