Lemon Curd

Lemon Curd

A great topping for pound cake, scones, pancakes, scones or just about anything you want to add a tangy, sweet kick to!


  • 4 large egg yolks
  • 1/2 C sugar
  • 1 T lemon zest (about 1 lemon)
  • 1/2 C fresh lemon juice (about 2–3 lemons)
  • 1/8 tsp salt
  • 6 T butter, softened to room temperature, cut into 6 pieces


Fill the bottom pot of your double boiler with a couple inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk, whisk until completely blended, then continue to whisk about 10 minutes as the curd cooks.

Remove pan from heat. Whisk butter into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

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