LEMON CURD (also blood orange curd)


There are many uses for lemon curd. It is easy to make when lemons are priced right and in season. Keeps many weeks refrigerated. We like it as a sauce to gingerbread in the fall. Try our lemon curd filled cupcakes for a change. Or fill a tart shell with any citrus curd and top it with meringue.


  • Juice and zest of 4 lemons

  • 4 eggs
  • 12 oz sugar
  • 6 oz butter, cut into pieces


Bring juice, zest and sugar to boil and cook over low flame until thickened. Add butter, combine. Strain immediately and cool. Place in sterile jar and refrigerate; it will keep for several weeks.


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