Lemon Curd






  1. In a small saucepan, whisk the eggs and yolks together. Add the lemon juice, zest and sugar. Place over medium-low heat and stir constantly until mixture thickens coats the back of a spoon.
  2. Strain through a fine mesh strainer into a bowl to remove solids. You may need to push the mixture around to get all the liquid through.
  3. Add the butter to the hot liquid, one Tbsp at a time until melted. Stir well.
  4. Press plastic wrap or parchment gently onto the top of the mixture to keep a skin from developing on the top of the curd, place in the fridge and cool completely before using.
  5. When cool, slather on everything.


Lemon Curd will keep for up to a week in the fridge.

Recipe by She Eats at