How To Make The Best Lemon Curd


The day is rainy and my mood is British. I’ve been waiting for the rainy weather. Not just a rainy day, but a rainy week. I can’t help it. When those dark clouds start to form and the forecast calls for 100% rain for the foreseeable future, I practically leap for joy. The first big drops fall from the sky and I jump up to grab the kids. We rush out the door to see who can catch a rain drop. I stretch my hands out as far as they’ll go, head up as I watch it all come down. Songs of the only three rain songs we know begin and the giggles you hear are not just from the kids. The drops are more frequent now and it starts to feel less like rain and more like a shower.lemon curd

Inside We Go

Laughing, screaming and rushing back into the warmth. The kettle goes on. Blankets are pulled from the beds and dragged into the living room. We try to decide if we have time to make cookies or brownies. Today, I’m feeling like a crumpet.lemon curd

While the kids don’t understand my flair for British culture, they also have no idea how much I’ve already rubbed off on them. Children who can enjoy a good cup of tea and a book on a rainy day are definitely heading towards a good life. We don’t have crumpets. Drat. I’ll settle for bagels with homemade lemon curd smeared on top. The kids are for it too. Pinkies up dear. It’s time to teach you my ways.

How To Make Lemon Curd

Is it possible to explain this is a simple, intricate recipe? I’ll try.lemon curd

Begin with a double boiler, or the equivalent of one. I don’t own one, but I have a glass bowl that fits perfectly over my pot.

Fill the pot half way with water. Bring it to a boil. Get your fresh lemon juice, zest, honey and egg yolks whisked in a bowl ready to go in the double boiler. Use a whisk and stay focused during the next few minutes. You’ll thank me later. Whisk the eggs for 1-2 minutes over the heat. Now add in the butter. Keep whisking. You might want to think about the next book you want to read to ass the time. You’ll be whisking for 12-15 more minutes. Brutal, I know. It should really be thickening up now.

Once you have a nice, thick sauce, turn the heat off and remove the bowl from the pot. Let it cool slightly before transferring it to a container for storing. I like to use little mason jars. While I’m nowhere near a plastic free life, I believe the less plastic the better. That’s why you’ll see so many of my recipes are kept in glass containers. Enjoy your taste of Britain with this lemon curd. It is simply divine and very low in sugar. I’ve tried it on my gluten free bread, greek yogurt, and poppy seed muffins. This recipe is brought to you by the amazing Amelia. Sweetest Lemonade is a community of people who love real food, and love making food the whole family will enjoy.

What would you eat this with lemon curd? lemon curd

How To Make The Best Lemon Curd

lemon curd


  • 3/4 cup fresh lemon juice (the juice of about 3 lemons)
  • zest of 2 lemons
  • 9 egg yolks
  • 1/2 cup unsalted butter
  • 1/4 cup plus 2 T honey


  1. Bring water to a boil in a double boiler, or the equivalent of one. Lower heat to medium.
  2. Whisk everything but the butter together. Pour into the double boiler. Whisk for 1-2 minutes until the sauce becomes warm.
  3. Pour in the butter and whisk for 12-15 more minutes.
  4. Once the curd had thickened, turn off the heat and remove from the stove top. Let cool before transferring to a jar. Refrigerate for up to a week.
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lemon curd


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