Lemon Curd

While playing beach volleyball Friday night, my calf cramped while diving for ball. Nothing like a cramp to make you feel old and out of shape. Wait a minute – I thought I was IN shape! So much for that. Though I did get back up to play, the cramp threw me off a little bit and running for the weekend was out because of lingering soreness.

So I spent the weekend with an ice pack and watching season one of “The Walking Dead”. Thanks to Eric for recommending it to me! Coincidentally, the electric utility thanks you too Eric. Tip: don’t watch zombie stuff after dark. Needless to say that I now want a crossbow and the episodes for season two. Why a crossbow? Just in case (’cause you never know). Okay, after hours of zombies, death and the apocalypse, it was definitely time to lighten up.

Since I’ve posted so many bread recipes, I’m going to post some recipes for spreads. After all, what is bread without a little smackrel of something sweet? I love lemon anything, so here’s a recipe for lemon curd. This recipe is so easy, you won’t believe it will work!

Most people think of lemon curd as a filling for tarts or cakes but traditionally, it’s eaten as a spread on scones. Speaking of scones, check back later this week for a recipe. If you want to get creative, use it as a topping on pancakes or my favorite – mixing in a spoonful with yogurt. I love it’s versatility and it’s a wonderful alternative to the usual jams and marmalades found in most kitchens.

This recipe was given to me by my friend Miranda who’s a pastry chef. She makes the most amazing desserts and was nice enough to share this recipe. Enjoy!

Lemon Curd


  • 3 lemons (zest and juice)
  • 1 1/2 cups granulated sugar
  • 1 stick of unsalted butter (1/2 cup)
  • 4 eggs
  • 1/2 cup lemon juice (from the lemons)
  • 1/8 teaspoon salt


  • Zest the lemons.
  • Juice the lemons and strain to get the pulp and seeds out.
  • Place lemon zest and sugar in a food processor and spin for a minute.
  • While the food processor is spinning, add the eggs, butter and salt and run until all combine.
  • Place mixture in a pot over low heat, stir constantly and cook until the curd thickens. When it thickens and starts to slightly simmer, remove the pot from stove and strain the mixture into a container.
  • Place a piece of plastic wrap directly on top of the curd and chill. This will prevent a skin from forming.

Recipe notes: I used a candy thermometer and found that the curd thickened just after it passed the 150F mark. I think this was about after 5-7 minutes of being on a medium-low heat. Make sure you’re constantly stirring the curd before it thickens. Miranda tells me a little bit of browning on the bottom of the pot is normal.

(Source: Miranda Lareau Cecchetti)


17 thoughts on “Lemon Curd

  1. Sounds yummy and refreshing! Do you or Miranda know if you can sub in Splenda for the sugar? Normally, yes, but I thought I’d check with the experts. This looks like something I would also consider putting in a breakfast smoothie to add some pep to it.

    1. I haven’t worked too much with Splenda before. I know that if you’re substituting, it’s a 1:1 ratio. I think that as long as Spelenda dissolves like sugar, it should work. I’ll ask around and see if I can find out.

      1. I’ve used it in other things with no issue and it dissolves faster than sugar I find. I just wasn’t sure if the granulated sugar meant that the granulated part of the sugar was vital.

      2. I checked and you can make it with Splenda. If you’re worried about it not turning out, try with half the recipe first to see how it tastes.

  2. Delicious! I love a good lemon curd. and I totally agree watching zombie stuff when its dark, is just asking for nightmares lol. btw great photo too.

  3. How long does this keep in the fridge? Or can you freeze it? Was just wondering since there’s egg and such in it, if I make a big batch will I have to use it quickly?

    1. I think the egg gets cooked because you do have to heat it on the stove but I’ll find out from my friend how long it lasts. I used mine pretty quickly and only have about 1/4 left.

    2. The curd should last for about a week. Just make sure to keep it in a container or covered with plastic wrap directly to prevent it from absorbing any fridge odors. I’m not sure about freezing it but if you’re worried about leftovers, you could make half the recipe. Hope that helps 🙂

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