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My Mother’s Kitchen: Lemon Curd

Of my Mom’s collection of recipes her recipe for Lemon Curd was my favorite one. I misplaced the recipe for a long time and only recently found it. She would make it for my Grandmother as a gift and if lucky (and lemons were found cheaply) she would can a couple of small jars for later use. Lemon Curd is something I can eat out of the jar. I don’t make it anymore because I know I shouldn’t eat it, it is after all a delight of cholesterol from the eggs and butter that make it so rich (and delicious). But I have my memories! Just add in some homemade English muffins off the griddle…..

Please though do not make any substitutions! You MUST use real butter, eggs and fresh lemons (this is one time bottled cannot be used). You get what you put into it. Use the best and you will be amazed at the flavor!

Lemon Curd


  • 3 large chicken eggs, beaten
  • 2 cups granulated sugar
  • ¾ cup freshly squeezed lemon juice
  • 2 tsp fresh lemon zest
  • 1 cup butter, diced (2 sticks)


In a heavy large saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended.

Add the butter, cook, whisking constantly until the mixture has thickened (it will coat the back of a metal spoon).

Transfer to a small bowl (heat safe) and let cool for 10 minutes. If desired pack into clean jam jars for storage/gift giving or a decorative jar or bowl for serving in.

Cover tightly and refrigerate.

Makes about 3 cups.


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