The Joy of Lemon Curd

Sometimes I get super excited about something - like lemon tart, and then there's a sale at the local grocery store...and maybe I buy more than 10 lemons for the tart. Keep in mind, I'm fully expecting to make multiple kinds of lemon tarts...over and over and over again, until I get the perfect one! Only after two tarts, my eyes wander to a great recipe for yogurt cake (which has no lemons) and then what do I do with all these lemons??

The Joy of Cooking came to my rescue. Lemon curd. The Japanese dollar store also came to my rescue, two really cute jam jars, large sized, $1.50.

Lemon Curd

Whisk 3 large eggs, 1/3 cup sugar and the zest of 1 lemon together. Add 1/2 cup strained lemon juice and 6 tablespoons of unsalted butter, cut into individual pats.

Cook, stirring constantly until it looks like custard.

Strain into mesh sieve over a bowl to get the white egg bits out. I know, you can also double boil this bad boy and make it without the bits if you separate the yolks. I am lazy. And I still have egg whites from my last lemon tart. So I sieve.

Stir in 1/2 teaspoon vanilla. Pour into super cute jars. Tie ribbon and refrigerate. Ta da!


  1. How does one use Lemon Curd? On toast like jam?

  2. Is lemon curd popular in Kurdistan?

  3. I love lemon curd it's amazing!!! hehe... your dad is funny. :)




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