Lemon Curd


  • 1/2 cup lemon juice (fresh squeezed if possible)
  • 1/2 cup butter, cut into pieces
  • 3/4 cup sugar
  • 2 eggs


In large bowl, whisk together eggs and lemon juice until mixed thoroughly.

Pour into a medium saucepan and add butter and sugar.

Cook over low to mediumheat for 15 – 20 minutes, stirring enough to keep it smooth (I just stirred it the entire time). It will begin to thicken as it cooks. Note – watch carefully, as egg may have tendency to cook separately if heat is too high.

Remove from heat. Let cool and store in refrigerator (or pour into sterilized jars and seal and process appropriately).