Lemon Curd

You guys. YOU. GUYS. Prepare to have your world rocked. Is all I’m saying.

Let’s start at the beginning. Remember this week? Lemon yellow? All things sunshiney and good? I had the best of intentions to make lemon curd that week because it just made sense, but with work and rehearsals and special events, it didn’t happen. So I waited and waited, and the fog became foggier and foggier, until I just couldn’t take the crappy SF weather anymore. And so, in honor of fashion week – and all its crazy colors! –  I’m so excited to present sunshine in a jar, ie, lemon curd.

Most recipes call for straining the curd, while simultaneously saying that your lemon curd should be “satiny” smooth. Satin-like seems to be the major goal of lemon curd making, because everyone is all satin, satin, satiny, but somehow you are supposed to achieve this when mess, mess, messy straining is involved.

Negatory, ghost writer.

After not very much searching, I used this wonderful recipe, which called for zero straining, and instead, lots of straight up hand mixing. And that was just great.

So, behold: the satin, satin, satinyist lemon curd that you ever did see. Sunshine in a jar.



. One cup of sugar

. Six tablespoons of butter

. Two eggs

. Two egg yolks

. 2/3 cup freshly squeezed lemon juice (not juice out of that plastic lemon-shaped bottle, if you please)

. Pinch of zest, up to a teaspoon, if you like to be zesty. I do not.


1. Get all your ingredients together first. This recipe calls for some fast mixing, and it won’t do to try and yolk your eggs or juice your lemons halfway through the process.

2. Cream together the butter and sugar, add in the eggs and yolks slowly. Once it’s fairly well blended (about a minute), add the lemon juice and beat for a few more minutes. It will be: runny and chunky. Do not be: alarmed. We will fix it.

3. Pour the mixture into a large saucepan over low heat and let it cook until it smooths out. Caveat: mine never totally smoothed in this step, which is okay.

4. Turn up to medium (never high – this should never boil) and begin stirring continuously. Yep, just keeeep stirring. The recipe says to stir continuously for 15 minutes, and some of the commenters said they only stirred for five, but I stirred for a whopping 35 minutes continuously (I know, I’m tired too). I think the key is to not let it be too hot, and to use your best judgement. When the curd is thick enough to stick to the back of a wooden spoon, you’ve done it.

5. Pour it into a jar or bowl, cover with saran wrap so a skin doesn’t form, and refrigerate. It will continue to gel as it cools.

6. Eat it. Preferably in a pie or on a scone, but if you’re a true Suzy Fat Pants like I am, you might just attack it with a spoon. And that, my friends, is just great.

3 thoughts on “Lemon Curd

    • Hilary says:

      AGREE! Lemon is my favorite – even above chocolate.

      Your site is beautiful and that tart looks just divine! Thank you so much for your comment, and for visiting! XO – Hilary


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