Lemon Curd

Lemon Curd

I will confess, it's taken me a long while to "man up" and make my very own curd.  It turns out, lemon curd first showed up on the British market in the mid 1800's.  It seems to have a resemblance to a custard and can be made with various fruits (limes, berry, etc).  If I had known it was so easy, it would never have taken me so long to make.  If you're like me, you love lemon curd.  I would pair it with scones, or as a cake/pie topper, but I use this particular curd for my Lemon-Poppy Crown, and find it's the perfect accompaniment to spring, Easter, or any other spring type celebration.  This is a 4 ingredient curd, and only takes the will to follow directions, and a good 10 minutes of whisking over a double boiler heat.  It's well worth the little time invested, and is sure to bring huge levels of satisfaction to any recipe. 
Course 3 Dessert/pudding, Dessert
Cuisine Welsh
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people


  • 3 large eggs
  • 3/4 cup sugar
  • 1/3 cup lemon juice 1-2 lemons
  • 1 TBS lemon zest 1 lemon


  • Zest your lemon
  • dice the zest and combine with sugar
  • mix both sugar and zest together to allow the citrus aroma combine
  • with a hand whisk, combine the sugar, zest and lemon juice along with your eggs. 
  • in a double boiler method, fill a medium sauce pan 1/3 with boiling water.  Put your whisked lemon ingredients over the heat in a metal bowl, and begin to whisk until mixture thickens, usually about 10 minutes.   When nice and thick, let cool.  You can transfer to a glass jar and store in fridge for up to 2 months.
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