Recipe: Lemon curd.


I can’t help it – like a zillion other people out there, I associate spring with the colour yellow and the flavours of fresh citrus.  Call it programming or just a craving for something refreshing and sunny and light after a grey winter spent mostly indoors…whatever it is, it’s had me in the kitchen making lemon curd.  Twice in the last few days, actually.  The first batch I made did not contain any egg whites and it had so much sugar in it my brain hurt after the first bite.

Lemon curd should taste like lemons…obviously.

So I changed a few things – the egg combo and the amount of sugar and the quantity of lemons.  Pretty much everything, really.  And I arrived at something that actually tasted like lemons, but not so zingy that you make weird faces while eating it. Unless you want to, that is.

So, here it is.  It’s really good enough to eat straight out of the pan, which I may have done shamelessly did.  You could also slather it on a cake or some cookies, or freeze it so you can eat it on some nebulous future midnight when you can’t sleep.  (It’s good for up to two months in the freezer).

Lemon Curd (the not-too-sweet-tastes-like-lemons version)

2 whole eggs

2 egg yolks

1/2 cup granulated sugar

4 small Meyer lemons, juiced (you could use 3 regular lemons instead)

2 to 3 tbsp unsalted butter

Prepare a double boiler.  Place eggs, egg yolks, sugar and lemon juice in a small saucepan and whisk until smooth.  Place the smaller pan into the double boiler and simmer at medium-low heat.  Frequently whisk the contents.  Don’t leave the kitchen for about ten minutes – the curd sets up all of a sudden and you don’t want to miss it when it does.  When the curd is thick enough to coat the back of a spoon, remove the saucepan from the double boiler and stir in the butter until it is completely melted.  Set the curd aside to cool to room temperature.  Refrigerate it for at least 4 hours, then it’s ready to eat.  This recipe makes about 1 to 1 1/2 cups.


Do you have any recipes you particularly love to make in the spring?


  1. Yep, all that yellow definitely cries “spring”. It’s getting a bit too warm for March here in the Midwest and I’m hoping my fruit trees put off blooming for at least another 2-3 weeks. It’s almost expected that they’ll bloom too early (because climate change seems to have taken hold here) then we’ll have a day or two of freeze and lose everything. Lemon curd sounds totally delish right about now.

    • We’re worrying a bit about early flowering followed by freezing here as well, although we’re well behind you, time-wise. Hopefully your frosty weather will not happen and everything will work out!

  2. That does sound good Sheryl. We often used to have lemony cake (sometimes with lemon curd too) at Easter when I was young. I love using fresh young rhubarb in spring, but I haven’t seen any in the shops yet and mine is only just peeping above the ground! Have a sunny Sunday!

    • It’s so delicious! And the recipe is really easy, it’s just that waiting/stirring time while it’s cooking – it takes a few dedicated minutes. I found this recipe set up faster than other curds I’ve made, so that’s rather nice.

  3. I love lemon curd, but usually make it in deepest darkest February! My spring recipe is strawberry-rhubarb jam with lots of vanilla. Not to mention roasted asparagus!!! Yum! Lots of good food coming in the next few months.

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