Lemon Curd


  • 5 egg yolks
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 2 tsp grated lemon rind
  • 5 tbs unsalted butter

Lemon curd can be used to spread on hot tea bread, or used as a base for lemon cream pie or as a filling for a cake.


  • Fill the bottom of a double boiler with water. Cover and bring to a simmer.
  • Combine the egg yolks and sugar in the insert and place onto the boiler bottom and whisk until the yolks are pale.
  • Add the lemon juice and rind.
  • Change to a wooden spoon and stir, adding butter, bit by bit and cooking until butter has melted.
  • Check water from time to time to ensure that it does not boil.
  • Remove from the heat and cool lemon curd, stirring until thick enough to coat the back of a spoon.
  • Remove to a clean dish and dot the top with small pieces of butter the prevent a skin form forming.
  • Cool then refrigerate until firm.

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