As I write this post today, I sit here with my wooliest sweater on, a steaming mug of hot lemon ginger tea by my side, and my faux fur lined aviator style toque on my head. I'm not outside. I'm sitting in my favorite coffee shop/restaurant/art gallery that I've come to think of as an extension of my living room. It's freezing in here, ridiculously freezing outside.

When it gets cold here on the west coast, which it doesn't often, us locals tend to complain about it while the rest of the country laughs at our wimpiness. So now you know, I'm a complete wimp when it comes to the cold. Perhaps that's what has me dreaming of summer and all things summery, including this lemon curd.

Tangy Lemon Curd

I have a girlfriend coming over tomorrow for tea (or more likely, wine) and a medieval strawberry tart I promised to make her. Beneath the strawberries is a base of lemon curd. It was my first attempt at making lemon curd, and I promise you that it is very very easy.

This lemon curd is thick as soft butter and has a tart, tangy lemon taste. I've spent the week spreading it on coconut scones but also imagine it would be great in little tartlets, as a filling between layers of white or lemon cake, stuffed into the center of a doughnut, or spread on top of mini cupcakes. It's also pretty darn good eaten from the jar by the spoonful.

Tangy Lemon Curd

Tangy Lemon Curd

This easy to make lemon curd has a the perfect balance between tangy and sweet. It is great in tarts, pies, on cookies or even on its own. You will LOVE it!

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  • 5 egg yolks
  • 1 cup white sugar
  • 4 lemons, zest and juice
  • ½ cup butter, cut into 9 pieces


  • Add 2 inches of water to the bottom of a double boiler. Bring to a boil then reduce heat to medium
  • In the top pot of the double boiler add egg yolks and sugar and whisk for 1 minute. Combine ⅓ cup of lemon juice (add water if necessary) and zest to egg yolk mixture and whisk till smooth
    5 egg yolks, 1 cup white sugar, 4 lemons
  • Continue whisking mixture over the simmering water for 8-15 minutes. The longer you ‘cook’ the egg mixture, the thicker it will be. I cooked mine for 15 minutes
  • Remove from heat and stir in butter 1 piece at a time
    ½ cup butter
  • Pour into a clean jar and cover with plastic wrap directly on the surface
  • Try your best not to eat it all at once!


Will keep refrigerated for up to 2 weeks
Although the recipe calls for making this in a double-broiler, I did not. When I make hollandaise and other similar egg based sauces I always just hold the pot an inch off of the element. I find the sauces thickens quicker this way, and I have fewer dishes to do in the end. You will run the risk of actually cooking the egg, and you do not want bits of cooked egg in your sauce. The choice is yours, the safe way or the lazy way
Serving: 1 serving = 2 tablespoons, Calories: 250kcal, Carbohydrates: 30g, Protein: 2g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 108mg, Potassium: 91mg, Fiber: 2g, Sugar: 26g, Vitamin A: 529IU, Vitamin C: 29mg, Calcium: 32mg, Iron: 1mg
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