Lemon Curd

I’m not a dessert fan and am always looking around for quick, simple, and easy recipes to fix a sweet bite. Lemon curd is a perfect recipe. Top it on a usual loaf of sponge cake or a cupcake and you’ll have a dessert everyone is going to enjoy. I poured a layer of lemon curd on Greek yogurt parfait, which gave it a pleasant tang. You can store it in a jar and have it as a side for breakfast. After all, it has eggs and butter – the usual carbs, proteins, and fats that we consume on a good morning. So, enjoy a zesty sunshine! (Don’t forget to take a peek at the few tips at the end.)



1/2 cup unsalted butter

3/4 cup sugar

1/2 cup lemon juice

3 tsp grated lemon zest

2 egg yolks

1 egg


  1. Soften the butter at room temperature. Cream the butter and sugar. Add all the eggs and combine everything well into a creamy, smooth batter.
  2. Add the lemon zest and juice and whisk it all together. The batter might curdle but that’s what lemons do, so it’s okay.
  3. Pour the mixture in a saucepan and cook on low heat for about 10 minutes, stirring constantly.
  4. The curd is ready when it starts thickening and the color slightly changes into deep yellow. Pour in a bowl and cover it with a plastic wrap.
  5. Refrigerate and serve when it is completely cooled.


  1. Some recipes use only egg yolks, some only whole eggs, and some a combination like this recipe. Egg yolks make the batter creamy and dense, and adds the yellow color. Egg whites make it a little fluffy and light. Using only whole eggs would give the curd bubbles and foam to the batter.
  2.  While grating the lemon zest be careful of not using the white pith. It tastes bitter and can ruin your lemon curd.
  3. Using a double boiler is another way of cooking the curd. It prevents the possibility of overcooking the curd. That’s why cooking it on low heat and constant stirring is important.
  4. Covering with plastic wrap while refrigeration prevents the curd from forming a thin dry layer on the top and retain its freshness.