Baking · Desserts

Lemon Curd

I was inspired to make this lemon curd by three things.

1. My cousin Shannon posted this recipe on her blog. We both love — they have awesome stuff there.
2. I have several lemons rapidly getting closer to serving no purpose but attracting fruit flies.
3. Lemon curd is awesome and delicious.

I’ll probably be making up a batch of my Super Fantastic Scones to go with this – and bring them to apple pie baking day with my MOPS group tomorrow morning. This lemon curd would be terrific sandwiched in sugar cookies, as a filling for cake, or double the recipe and use in a lemon meringue pie.

Lemon Curd

Lemon Curd

3 eggs
1 cup sugar
1/2 cup fresh lemon juice (about 4 lemons)
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel


  1. Zest lemons, then juice them.
  2. In the top of a double boiler, beat eggs and sugar.
  3. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

7 thoughts on “Lemon Curd

    1. It’s actually pretty tart. With all that fresh lemon juice in it, even with this amount of sugar it’s still got a pucker. But, you could always cut back on the sugar to your desired taste.

Leave a Reply to Fruity Lemon Cheesecake Cookie Cups | Bakerlady Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s