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Annie’s Lemon Curd Recipe

Annie’s Lemon Curd


This goes nicely with scones, or as a filling for tarts and cakes. I use it for my version of Bakewell Tarts.




3 large lemons, zested and juiced

1 ½ cups sugar

2 softened sticks of butter

4 eggs at room temperature

pinch of kosher salt



Zest the lemons. Juice the lemons and set aside, carefully checking for seeds. Cream butter and sugar, add lemon zest. Add eggs individually, continuing to mix well, then add lemon juice and salt until mixture is combined.

Cook the mixture in a small saucepan over low heat until thickened (approx. 12 minutes), stirring constantly so it does not stick to bottom of pan and brown. You want a smooth, lovely yellow, sunny color.

If you have a thermometer, it should read 160-165, at a near simmer.

Remove from heat and let cool enough to pour into glass jars or bowls and refrigerate.

2 Responses to Annie’s Lemon Curd Recipe

  1. Kathy says:

    What a lovely shade of yellow. We like lemon curd. One of my favorite cookies is thumbprints and for special occasions, I would use lemon curd and serve immediately. We also use lemon curd in a tiramisu like dessert. It has lady fingers on the bottom layer that have been dipped in a syrup of sugar, lemon juice and limoncello. We then whip ricotta cheese and whipping cream and fold lemon curd into it or use an instant vanilla pudding with ricotta cheese and lemon curd. This dessert is nicely complemented by fresh red raspberry caps on top of the cream. That pictured is inspiring.

  2. Boyce Churchman says:

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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