Sunday Recipe: The Best Lemon Curd

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I love this recipe!   I can’t wait for my lemon tree to give me fresh lemons so I can make some soon.   It is wonderful spread on English muffins, crumpets, or scones.  You can also spoon the curd into those great little frozen mini fillo shells, and top with fresh summer berries.  An almost instant dessert!


1 cup butter – no substitutes!
Juice and grated rind of 4 lemons
2 cups granulated sugar
8 egg yolks, well-beaten

1.  Melt butter in top of double boiler over simmering water.  Stir in juice and rind, then sugar.
2.  Add beaten yolks and stir until thickend, about 10 minutes.
3.  Remove from heat and let cool.  Place in glass jars and refrigerate.  Makes about 4 cups.

2 Responses to Sunday Recipe: The Best Lemon Curd

  1. August 1, 2010 at 11:07 am #

    Yummy. I can’t wait to try it out. I liked it so much I forwarded it to all the desert lovers I know. I’m envious of your lemon tree. Where I live we don’t have easy access to fresh lemons, so what I do is just go online ( ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in Anchorage. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.

  2. August 1, 2010 at 11:22 am #

    Thanks for the link to buying lemons online. This is the first year for my tree to produce lemons. I live in the cold winter climate of Chicago and had to bring the tree indoors for months, so I was worried about it. It was looking a little sad, but when it was warm enough to put back outside, it blossomed! I hope you enjoy the lemon curd recipe. We love it!

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