Lemon Curd

I think lemon curd is a British thing.  I have never had lemon curd to my knowledge, but I decided it was time.  I watch a lot of The Great British Baking Show and I needed to catch up.  I started researching online as I always do.  Originally I was planning on trying Ina Garten’s recipe, but it was too much of a hassle for me.  I told you I was lazy, and I hate to get too many dishes dirty.

I’d narrowed the recipes down to 3 and then I noticed one called for a double boiler.  Out went that recipe; way too needy.  Below are the 2 curd recipes we tried.  While it was a close race, all of us testing picked Batch # 2.  The lemon flavor is going to rock your world.  The intensity, the creaminess, the gorgeous color are all there waiting to be enjoyed.  I still can’t picture it on toast, but it’s really not that different than orange marmalade.  I’d say give it a try.  We all loved it.  The potential is incredible.

Ingredients Batch # 1

  • 3/4 cup fresh lemon juice
  • 1 tablespoon finely grated fresh lemon zest
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup butter, cut into bits


  1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
  2. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Ingredients Batch # 2

  • 1/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 tsp lemon zest finely grated
  • 2 large eggs room temperature
  • 1/4 cup butter room temperature


  1. In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
  2. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
  3. Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
  4. The curd keeps fresh in the refrigerator for about 1 week.


  1. If your lemon curd curdles, strain it through a fine-mesh sieve.  This also removes any cooked egg white residue.
  2. I use a microplane to finely grate the lemon zest so I don’t have to strain the curd after cooking.

and remember:  It may be that your sole purpose in life is simply to serve as a warning to others.  Big kiss, Lynn



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