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Lemon Curd: A Fantastic Way to Use Your Extra Eggs!

Tangy and sweet this lemon curd taste like sunshine! Try it on a bagel, a scone or as filling in a cake or tart! Water-bath canned (see footnotes) this lasts about 3-4 months but our stash won't last that long.

Lemon Curd


  • ½ cup (1 stick) unsalted butter, room temperature

  • 1 cup fresh lemon juice

  • 1 cup sugar

  • 8 eggs, room temperature

  • zest of 4 lemons


.Zest 4 Lemons avoiding pith and juice to equate 1 cup

Cream butter and sugar together in a stainless steel or glass mixing bowl

Add 8 eggs then lemon juice whisking together

Create a bain-marie (I use my stainless steel mixing bowl on top of a sauce pot filled about half-way with water at a simmer/light boil) and cook while whisking to achieve 160'F (71'C), at this point it will thicken very quickly.

You can either refrigerate your mixture, use as pie filling or in my case I prefer to water bath can****. We are just above sea level so it takes 15 minutes.

****Of note this is not an approved recipe, I tested the pH of our lemon juice and it was <4.6 but if you do not have this ability I highly recommend using this recipe from the NCHFP.

My favorite way to enjoy this lately is on a bagel! Mmmm

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