easy lemon curd


Hint: use cultured or "european-style" butter  for an even richer flavour.

7 large eggs

2 ½ cups granulated sugar

1 cup of fresh squeezed lemon juice

Zest of 2 lemons

2 cups unsalted butter



In a sauce pan, bring to a boil the lemon juice, freshly grated lemon zests and half of the granulated sugar.

In a medium bowl, mix together using a hand whisk the other half of the granulated and the eggs.

SLOWLY pour the hot lemon juice into the egg and sugar mixture and whisk until blended. If lumps are a concern this step can be done in a blender.

Pour back the mixture into the sauce pan and bring to a quick boil while consistently stirring. 

When thick remove from the heat and stir in the butter until incorporated.

Pour the lemon curd through a fine sieve into your storage container and top with plastic wrap to avoid skin. Chill and serve.


Some ideas: spoon a generous amount of lemon curd on top of a scoop of vanilla ice cream, add some raspberries. Also wonderful with plain yogurt.





Light and refreshing lemon curd is versatile confection you can whip up in your own kitchen with a few basic ingredients that you probably already have on hand. It's as excellent sandwiched between layers of cake and cream as it is smeared on toast or, devoured straight out of the jar. Because this recipe uses whole eggs rather than traditional yolk-based curd the finished product is very light indulgence. 

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