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Lemon Curd

The contrast of this bright lemon curd on a buttery biscuit makes for a perfect balance of flavors. We love it spread on the Ginger Biscuit, for a spicy kick with a little zing. Add fresh seasonal berries for an easy go-to dessert for entertaining!



Lemon Curd

  • 3/4 c. lemon juice - about 3 lemons
  • 1 1/2 T. lemon zest
  • 2 eggs
  • 2 egg yolks
  • 3/4 c. granulated sugar
  • 1 stick of butter

Whisk the eggs and yolks in a bowl and set aside.

Add the lemon juice, zest, sugar and butter to a non-reactive saucepan, such as stainless steel. Bring to a simmer.

Temper the whisked eggs by gradually adding the hot lemon liquid, while stirring the eggs. Once all the liquid is added return all the ingredients to the saucepan on a low heat. Stir constantly with a wooden spoon until the curd starts to thicken and it coats the back of the spoon.

Strain the curd through a sieve and cool.

Store in an airtight container in the refrigerator for up to one week.