Lemon Curd

Homemade lemon curd is actually not too scary to make, and so much tastier and tangier than the store-bought version. This lemon curd is the perfect filling for my White Chocolate and Lemon Curd Cake.

Lemon Curd | Christina With CaramelLemon Curd | Christina With Caramel

Lemon Curd

  • Servings: 1 cup
  • Print


  • 6 tablespoons freshly squeezed lemon juice
  • 4 tablespoons butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 egg yoks
  • zest of 2 lemons


  • Bring a medium pot of water to a small simmer.
  • Place a stainless steel bowl in the top of the pot (choose one that will fit nicely in the top of the pot without touching the water).
  • Place all the ingredients except the butter into the steel bowl and whisk constantly until slightly thickened. (About 2 – 5 minutes, it should just coat the back of the spoon).
  • Take the bowl off the pot and stir in the butter until completely melted.
  • Cool for an hour or two,  then transfer curd to a sealable container and refrigerate until completely thickened.  Usually overnight is best, although it should be ready after a few hours.

Spread on cakes, scones, and muffins.  Eat by the spoonful.  Package in a pretty jar with a ribbon and give away as a gift.


3 thoughts on “Lemon Curd

  1. […] I used a classic white cake recipe with a touch of sour cream and extra vanilla added for a light and moist texture. Once the cake cooled, I sandwiched the two layers together with a generous spread of lemon curd made from scratch. Homemade lemon curd is actually not too scary to make, and so much tastier and tangier than the store-bought version. (It will have to set in the fridge for several hours, so it does need to be made ahead of time – click here for the recipe). […]

    Liked by 1 person

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