Thursday, February 27, 2014

Lemon Curd

Hi friends. The kids are still home on our Winter Break and we are accumulating so many fun things that I can hardly wait to share with you once we're back in school! Today, as we're settling in for the night, I wanted to share some sunshine from our kitchen: lemon curd.

Just click below for these citrus rays to warm your house, too.

Not only do I think that lemon curd so unbelievably beautiful, I use it in endless new ways.  Currently, it's accompanying our breakfasts, but, it's also great to have around for cakes, pastries, meringues, scones, and other baked goods. I really love it with plain yogurt when I've craving a something sweet that's a treat but, not too naughty -- with with granola (here) for breakfast! Recipe below.

Lemon Curd Recipe
3 Eggs
3/4 C Sugar
Juice and zest from 2 lemons
1/2 C Butter
Place eggs, sugar and lemon juice in a double boiler (bain-marie)* and bring water to a simmer. Mix by hand, over the simmering water, until the mixture becomes thick --- about 10 minutes. Remove from heat and cut the butter into cubes. Whisk the butter into the egg mixture until it melts. Add the lemon zest and let cool. Pour into a clean, dry jar. This recipe makes approximately 2 cups. It can be kept in the refrigerator for about 1-2  weeks in the refrigerator. 

* A double boiler/bain-marie is perfect for making this recipe but, if you don't have one, you can improvise by using a heat proof bowl which you stack in a larger pot of simmering water. 


  1. Looks gorgeous!
    I think a double boiler would work well?

    1. Yes! ....thank you for reminding me!

  2. Hello! I agree with Lulu, it looks gorgeous, the background black and bright yellow curd, just beautiful!

    1. Regina, thank you so much much! You've both made my day. Happy Weekend.

  3. Oh my god. These pics are insane and I want to eat the screen.


Thank you!