Classic English Lemon Curd


  • Makes2 to 2 servings

Curd? Jared asks, the very word curdling on his tongue as he pronounces it. Sounds gross, he decides. What is it? I let him try a spoonful and he's a convert. Spread on scones or toast, or spooned into tart shells, this is wonderful stuff. Needs a better name, though, Jared says.


  • 1/2 cup freshly squeezed lemon juice

  • 2 tsp finely grated lemon zest

  • 1/2 cup granulated sugar

  • 3 eggs

  • 6 tbsp unsalted butter


  • In a medium saucepan (preferably one with a heavy bottom), whisk together the lemon juice, zest, sugar and eggs. Add the butter, cut into chunks, and place the saucepan over medium-low heat, whisking often. The butter will melt (keep whisking), then the mixture will begin to thicken (keep whisking). When the mixture is thick enough that the whisk leaves marks on the surface and the first bubble appears (have your child keep watch and alert you), remove from heat. This will take about 6 to 8 minutes.

  • Transfer the lemon curd to a bowl, cover the surface with plastic wrap, and refrigerate until cold - at least 1 hour.

This article was originally published on May 01, 2002

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.