Lemon Curd

Lemon Curd

Made of just eggs, sugar, lemon juice and butter – lemon curd is simple to make and really useful to have on hand in the fridge for weekend breakfasts like crepes, pancakes, or ebelskiver (our next post) or filling a cake (like Fabio’s birthday cake this year – our next next post) or to be honest to just have a spoonful or seven for something tart and sweet. 

Me and Fabio first made Lemon curd a couple summers ago when we found ourselves with about 25 skinless lemons.  We had all the lemons as we were making a large batch of limoncello to give away as Christmas gifts.  Since you only need the peels of the lemons to steep in the vodka we had all the actual lemons left over and I’m just going to say it… When life gives you a whole bunch of lemons (because you bought them and are making lemon infused liquor) – Make lemon curd! yah… I think thats what the expression is right?
The best part of recipes like this is getting to watch these simple ingredients come together and for the egg yolks to work their magic and thicken the curd.  I always second guess it and think its not going to thicken, but it does… and it’s impressive and the result is delicious.

Adapted from Jam it, Pickle it, Cure it by Karen Solomon


  • 6 eggs plus 1 egg yolk / 6 huevos y una yema
  • 1 cup sugar / taza de azúcar
  • 1 1/2 cups freshly squeezed lemon juice / tazas de jugo de limón
  • 10 tablespoons butter / cucharas de mantequilla
  • Zest of 2 lemons / cáscaras de limón


  • First beat the eggs and egg yolk in a saucepan / Primeramente batir los huevos y la yema en una olla
  • Add sugar and lemon juice to the to eggs and whisk together / Agregar azúcar y jugo de limón a los huevos y mezclar juntos
  • Whisking well helps to make the curd as creamy as possible so spend a minute or so incorporating these three ingredients well / Batiendo bien va a ayudar a hacerlo más cremoso por lo tanto pase un minuto o más mezclando estos tres ingredientes bien
  • Place the saucepan over medium heat and warm the mixture keeping the mixture moving.  After 3 minutes of warming this up add the butter and the zest of the lemon and whisk continuously for 8-10 minutes / Poner la olla sobre fuego medio y calentar la mezcla batiendola.  Después de tres minutos de estar calentando la mezcla agregar mantequilla, y la cáscara de limón y batir constantemente por 8-10 minutos
  • The butter will melt and you will feel the mixture become very thick as you keep whisking / La mantequilla se va a derretir y se puede sentir que la mezcla se esta volviendo mas espesa
  • Pour the curd into a glass jar and allow to cool to room temperature then remove the zest pieces, cover, and refrigerate / Poner la crema de limón en una recipiente de vidrio y dejar enfriar a la temperatura ambiente.  Luego sacar las cáscaras, cubrir la recipiente y refrigerar
  • This will keep in the fridge for up to 10 days.  It does make a lot of lemon curd (about 3 cups) so if you don’t have a specific purpose for it (like a birthday cake or a brunch) its easy to halve the recipe.  We’ve also frozen small Tupperware containers for use later / Esto puede estar refrigerado por 10 días.  Esta receta hace mucha crema de limón (como tres tazas) por lo tanto si no tienes un específico propósito (como una torta de cumpleaños o para un desayuno) haz la mitad de esta receta.  También se puede congelar para usar luego