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Lemon Curd


This is a rich, lemony spread for holiday tea time scones, breakfast toast, biscuits, English muffins, etc. Makes approximately 1 pint. In an attractive bottle or glass, it is a nice gift idea.

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  • 3 eggs lightly beaten
  • grated rind and juice of 2 large lemons
  • 1/4 C. butter
  • 3/4 C. sugar



Step 1

Mix all ingredients together.

Place in the top of a double boiler (a bowl over hot water also works well) and heat, gently stirring occasionally until the sugar has dissolved and the curd thickens.

Pour into small sterilized jars and cover with sterilized lids.

Stores well in refrigerator for up to 3 months.

Makes approximately 1 pint.

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