Lovely Lemon Curd

Lemon_Curd1Oh if there is something you should always have at the ready, it’s the simple yet elegant lemon curd. It can be added to so many things to create an instant sensation dessert.

Slather it between layers of a cake instead of the usual frosting, and it’s a wonderful surprise. Dunk a few shortbread cookies in a couple of tablespoons, and you have a festive and delightful ending to a meal.

It’s easy to make and you can freeze it as well. So always keep some on hand. This is my go-to recipe straight from Joy of Cooking.


  • 3 lg eggs
  • 1/3 c sugar
  • grated zest of one lemon
  • 1/2 c fresh lemon juice (don’t even look at one of those bottled varieties!)
  • 6 tbsp of butter, cut into small pieces
  • 1 tsp vanilla


  1. Whisk together the eggs and sugar and grated zest until light in color. Use a stainless steel sauce pan.
  2. Then add the balance of the ingredients, and whisk, until evenly mixed.
  3. Place on the heat and continue whisking until the butter is melted.
  4. Continue whisking until the mixture has thickened, and has bubbled for a few seconds.
  5. You can put through a sieve if you wish, or not.
  6. Stir in the vanilla.
  7. Place in a bowl, cover with Saran wrap touching the curd, and cool in the fridge.
  8. It will thicken more as it cools.
  9. Generally this keeps for a week in the fridge, but I usually use it for a recipe and freeze any left over.

SERVES: about 1 2/3 cups

NOTES: This is the preferred filling for things like a Boston Cream pie, but also works for cream puffs, or used as a dollop with some fresh fruit compote. Be inventive always. It’s wonderfully tart so pair it with things like strawberries or blueberries.