Luscious Lemon Curd


Oh the weather outside is frightful!  So make lemon curd and take a big bite full!

And the only thing better than my impeccable timing is my poor attempt at serious rhyming.

Sorry.  haha.  Seriously, though– is there anything more light, citrusy, and bright than a flash of lemon?  I think it’s the perfect way to bring a little sunshine to our cold and sterile month of January.  But what exactly is a curd?

(What sort of word is this crazy word, curd?  And why are you being a weird, rhyming nerd?)

I can see your brows knitting in suspicion.  You are thinking about how curds eventually brought poor Miss Muffet a nasty spider.  If curds=spiders, then NO CURDS for me!

Don’t worry.  Lemon curd is nothing like the curds and whey that Miss Muffet was eating (Bleck).  Lemon curd is a light, gorgeous jewel of a condiment that can be used on anything from your morning toast, to a bagel with a smear of cream cheese.  Place a dollop over bread pudding, drizzle it over warm gingerbread (yum!), or smear it onto anything, really, that needs a little zip of fresh citrus.

Bring a little sunshine to someone’s day, and give this curd a try, today! (Just don’t let bad rhyming get in the way)

What are we waiting for?  Let’s do this!

Luscious Lemon Curd

(adapted from Elaine Corn)


5 lemons, both juice and zest

5 eggs

1 cup white sugar

1 stick melted butter or margarine


Pulse all ingredients except melted butter in a food processor.  Slowly pour in melted butter while pulsing.  Pour mixture into a medium saucepan and heat over medium heat for 5-10 minutes until mixture has thickened.  Cover with plastic wrap and refrigerate until ready to use.

This sweet, sunny little delight couldn’t be easier.  Let’s take a look at the process in pictures. 🙂


To start with, zest and juice 5 lemons.  Trust me . . . it’s much easier if you do the zesting before you juice them.  Don’t make the mistake of juicing and then try to smoosh the empty peels up against the grater. Nope.  That’s making it so much harder than it has to be.

Place your lemon juice, zest, eggs, and sugar into a food processor.


Give those little babies a whirl.  Mmm.  Lemon milk.  Well . . . sort of.

Then, carefully, drizzle in your melted butter while the mixture is whirling around in the food processor. I took the top off to take a photo for you, but put the top on before you do this, obviously 😉


Now dump the mixture into a medium saucepan.  Heat over medium low heat for 5-10 minutes, whisking or stirring every so often so that nothing sticks.  After a few minutes, the mixture should be nice and thick, again– kind of the consistency of gravy.


When you can leave small marks in the mixture by whisking it quickly, turn off the heat, because the sunshine has arrived!


Some people like to strain their lemon curd through a sieve, to make sure it is ultra smooth and creamy.  And you can certainly do that.  But, personally, I found that the texture was plenty smooth, as it was, and I saved a lot of time by not straining, without really noticing any difference.  But feel free to go your own way on that one.  Place your lemon curd in a bowl, cover with plastic wrap, and refrigerate until you’re ready to eat your lemon curd.  Try to make sure that the plastic wrap is actually touching the surface of the lemon curd so that you don’t get a “skin” on the top.

Luscious Lemon Curd

Honestly, I think you’re probably ready to eat it, like . . . now.  Grab yourself a cup of tea and a piece of toast, and smear golden, luscious loveliness over your toast.  Inhale deeply (well, don’t eat toast and inhale deeply at the same time.  That could be bad).

Luscious Lemon Curd

Look out onto beautiful, bare January . . . and take a bite of sunshine.  It’s really not so bad, is it?

You did it.  And I’m just so proud of you.

Think brunch is too hard? My new book makes it easy!  |  Sunny Days and Sweet Tea Southern Brunch Book

Disclosure: This post may contain affiliate links, which just means that we get a few pennies if you purchase through our link. I never recommend products that I don't personally use and love. Thanks!


  1. Pingback: Blue Cornflower Macarons – Cookies for England

  2. Pingback: Blueberry Lemon Scones

  3. Barbara

    This recipe has me got me going. Will be making this tomorrow after I do a bit of shopping (for lemons!) None in the fridge and here it is June and the beginning of summer and lemonade. Your recipe is so simple, I should have been making this a long time ago. But I had never thought of looking up a lemon curd recipe. Thank You.

    1. Emilie (Post author)

      I know what you mean, Barbara! I can’t believe I didn’t make it before, either! I would have, if I’d known how easy it was 🙂 One zip in the food processor is about all the work it takes! Hope you love it! Feel free to post a picture on our facebook page when you’re done– I’d love to see it! Thanks for stopping by! 🙂

      1. Barbara

        oh I finaly got it made, and OH MY is it good. Just the right amount of sugar and the lemons had the right tartness. Blueberry lemon scones are next….. may have to try them tonight… Yesyesyes. And to think I used to live next to a orange and lemon orchard.

        1. Emilie (Post author)

          That’s so awesome, Barbara! Boy– I wish I had citrus trees in MY backyard! And blueberry lemon scones sound awesome! I have a recipe for those on the blog, too, if you’d ever like to try! :).

  4. Pingback: Blueberry Lemon Scones - Littlesugarsnaps

  5. Thalia @ butter and brioche

    This lemon curd looks so smooth and tangy! I really wish I had some right now – I don’t make it that often but when I do, it never lasts long!

    1. Emilie (Post author)

      Ooohhh me toooooo . . . 🙂 A good scone and some lemon curd? Yesssssss. 😉 Thanks for stopping by, Thalia!

  6. Pingback: Lovely Lemon Macarons – Cookies for England

Comments are closed.