The Versatile Lemon Curd

lemon curd

A lemon curd? I’m thinking YUCK!

     My introduction to this was at a friend’s house. Their breakfast offering was scones served with a lemon curd. The curds and whey mentioned in the nursery rhyme immediately popped into my head.

     This always sounded awful to me, so with some trepidation I spread it on my scone. It resembled a spreadable custard in consistency, and it is in fact a type of preserves. It was delicious. And when you look at the list of ingredients, it’s no wonder it tastes so good – sugar, egg yolks, and all that butter.

It’s NOT Your Little Miss Muffet’s Curd

     So forget about Little Miss Muffet’s dilemma and her curds and whey. She was basically eating cottage cheese – poor girl.

     You can make your own lemon curd. It doesn’t take long. Spread it on a scone, pour a cup of coffee, and go to the living room. Take a seat on your tuffet, and enjoy.

A Frightened Miss Muffet Exits Stage Right


My recipe appears below. The original recipe was taken from the Epicurious site.

Lemon Curd

yields: Makes 1 1/3 cup prep time: 20 Minutes cook time: 6-8 Minutes
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1/2 cup 2 tsp 1/2 cup 3 6 Tbsp
Lemon juice fresh Lemon zest Sugar Eggs large Butter
  • 1/2 cup
    Lemon juice fresh
  • 2 tsp
    Lemon zest
  • 1/2 cup
  • 3
    Eggs large
  • 6 Tbsp

Time: 20 minutes

  1. Whisk juice, zest, sugar, and eggs in a 2-quart saucepan. What’s even better than whisking, is to pulse the contents with an immersion hand blender. Note: the whites of the egges aren’t as apt to cook and solidify.

  2. Cook over low heat. Whisk frequently until it will hold whisk marks. About 6 minutes.

    Note: I whisk continually, otherwise, if you don’t tend to it you can get a form of scrambled eggs.

  3. Transfer to a bowl and cover surface with plastic wrap. Chill it in the refrigerator. Remove plastic wrap and cover. Can keep up to one week.

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