Quick and Easy Lemon Curd

Lately I’ve been craving brightly colored foods.

Green asparagus, vibrant berries, beet bread, you name it. Last weekend was so warm and beautiful that I decided to make something sunny-yellow.

Honestly, I have never been much of a citrus fan. In particular, sweetened lemon desserts don’t really appeal to me. Then, last summer in Namibia a friend served me creamy tart lemon curd made with fruits from her garden. I was hooked.

Many lemon curd recipes use equal parts lemon juice and sugar, but I’ve decreased the sugar just a bit here. The result is a beautiful, smooth, sweet and sour spread that is wonderful on toast or spooned over a bowl of fresh berries.


3/4 cup freshly squeezed lemon juice

1/2 cup sugar

3 eggs

1/2 cup unsalted butter, cubed


1. In a medium saucepan, whisk together lemon juice, sugar, and eggs. Place the pan over a burner turned to low and add the butter.

2. Stir constantly until the mixture thickens to the consistency of pudding, about 7 minutes.

3. Strain the curd through a fine mesh strainer to remove any pieces of cooked egg.

4. Store in the refrigerator for two weeks.

Makes about 1 cup lemon curd.


3 Comments Add yours

  1. emilyinutah says:

    And Meyer lemons, which have a sweeter flavor, have been in Trader Joe’s the past couple of weeks! (I was planning on using them in some lemon curd, myself, today! Looking forward to trying this recipe.)


    1. Yum! I wanted to use meyer lemons, but Smith’s didn’t have them…I think I may do lime curd in a few weeks. Enjoy!


  2. This looks so creamy and refreshing! Yum!!

    Liked by 1 person

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