This delicious lemon curd is a great addition to any dessert that needs an extra punch of flavor. It is simple to make, with only a few ingredients and will please any age in a crowd. It can be used for layering between cake, filling in cupcakes and muffins, or even as a spread on toast! This tangy spread can be made a few days prior and stored in the refrigerator before using it.

Makes About 1 Cup

4 large eggs
2 lemons, zested and juiced
1/2 cup white sugar
1/2 cup , plus  1/8 cup butter, cut into 1 inch cubes


Separate the eggs. You will need only the yolks for this recipe. Reserve the egg whites and treat yourself to an egg white omelette or make a meringue.

Zest the lemons and juice them. Do not fret about removing the seeds as they will be strained out later.

Add the egg yolks, sugar, lemon zest and juice to a medium sized saucepan and combine with a wooden spoon. Cook over medium heat, stirring very regularly for about 10 minutes. The mixture will thicken slightly and will coat the back of the spoon.

Remove from heat and stir in the cubes of butter, mixing until they are melted in and combined.

Strain the mixture using a fine sieve into a bowl or mason jar.Let cool on the counter, then cover and keep in the fridge for up to 2 days.

Cook’s Note:
Adding fresh whipped cream to lemon curd adds a light, creamy flavor to it; it’s great as a topping on pound cake or angel food cake.