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Lemon Curd

The perfect spread if you love sweet and tart foods.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Keyword: lemon
Servings: 10


  • 5 large egg yolks
  • 2 cups sugar I use Succant
  • 1 cup lemon juice juice of 4 lemons
  • Finely grated zest of the 4 lemons I use a microplaner to help do this job
  • ¼ pound 1 stick butter cut into pats


  • Combine all ingredients except the butter in the top of a heavy double boiler and place over a pot of boiling water. (Make sure the top pan doesn’t touch the water.) Whisk ingredients constantly or use a rubber spatula to scrape the bottom until thickening begins to occur. (About 15 minutes)
  • Remove from heat and whisk the butter in one pat at a time. The curd should coat the spoon at this point.
  • Strain the curd into a cool bowl. Cover with plastic wrap and chill. (It will thicken as it chills.)


This keeps well for 2 weeks in the refrigerator. Serving Ideas: Eat on biscuits, toast, make tarts, or serve on baked oatmeal.