Perfect for crepe filling and cakes too!

Servings 1 jar
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time n/a


1/4-1/3 cup of juice & zest from 1 large lemon
1/2 cup of sugar
2 TBSP butter (dairy-free options work too)
2 large eggs gently beaten


If you have an instant read thermometer have it handy.

Add butter, sugar, lemon juice, and lemon zest to a heavy bottomed pot and put on the stove on low heat.

Whisk and stir until the butter is melted and everything is mixed together.

Add eggs and continue to whisk/stir
continue to stir the mixture while on low heat.

The mixture will thicken as it heats up.

When it gets to about 165F is when you will really notice a difference in thickness. At this point stir vigorously for about 2 more minutes and then remove from heat.

Pour into a mug or glass jar (an old jam jar is perfect) and allow to cool at room temp before putting in the fridge.

-The whole process should take around 5 mins.
-At no point should your mixture be bubbling.
-If you cook this too hot/fast you’ll scramble your eggs so take time and keep whisking!
-This will thicken up a lot as it cools.

Review Lemon Curd.

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