Lemon Curd

There is nothing better than a spoonful of homemade lemon curd on a fresh baked scone. It’s a creamy and tart spread that you’ll want to make every time you have some extra lemons.

Lemon Curd

This can be enjoyed on so many baked goods or as a filling for cakes and cupcakes.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Brunch, Dessert
Servings 2 1/4 cups


  • 3 lemons, zest
  • 5 eggs
  • ¾ cup lemon juice
  • 1 cup sugar
  • ½ cup butter
  • ¼ teaspoon salt


  • Place eggs and sugar together in a medium pot on the stove at low heat and whisk until well blended.
  • Turn heat up to medium and add lemon juice, zest, salt, and butter. Whisking until comes to a boil.
  • Continue whisking until the mixture thickens. (it will thicken more as it cools)
  • Pour the mixture over a wire strainer to get out lumps.
  • After lumps are removed, pour into a jar or container.
  • Allow to cool, then store in refridgerater.


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