Recipe of the Week: Lemon Curd!

Ever since  I made a lemon curd and blackberry pie for the wedding weekend in Charleston, I have had curd on the mind. So when I realized I had yet to figure out my recipe for this week, I went straight to a sure-fire winner.

Curd is super easy to make, takes any cook (amateur or professional) no more than fifteen minutes to create and then another two hours to cool and set. The basic ingredients of any curd are eggs, sugar, some sort of fruit juice and the zest from that juice. Common curds are lemon, lime and orange. They are gently cooked together until thick and then cooled to form a soft and intensely-flavored custard like dessert that you can put into pies, tarts, pastries, or use as a substitute for jam.

I rarely use curd for anything other than inserting into different fruit pies (usually blueberry or blackberry) but curd is pretty versatile. But beware, unlike custard and other pie fillings, curd is really nothing but fruit juice and zest so the flavor is INTENSE!

This recipe comes with no artificial ingredients or preservatives so it has to be used within one or two days. I usually make the night before I want to use it so I know the curd can set. You can put it in a pie, but I also recommend grabbing a baguette and using the curd as a spread! Enjoy!


  • 1/2 cup fresh lemon juice (roughly 4-5 lemons)
  • 2 tsp finely grated lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 6 tbsp butter

To Make:

  • in a saucepan whisk together lemon juice, zest, sugar and eggs
  • over medium heat stir in the butter and vigorously whisk until the curd is thick enough to hold a ripple (roughly 7-8 minutes)
  • transfer to a bowl immediately and cover with plastic wrap, make sure the wrap lies on top of the curd so that a crust doesn’t form
  • refrigerate for a minimum of two hours or until set and enjoy!

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