Somewhat Simple

homemade lemon curd



Hello again! I’m always excited to share posts here on Somewhat Simple. It’s such a great community and I love all your nice comments! I’ve got another amazing recipe to share with you today… homemade lemon curd! One of my very favorite things to do in the kitchen is to learn how to make my favorite foods from scratch. This last year I’ve had a lot of culinary adventures, and tried making everything from crepes to croutons to churros! ย There an awesome sense of accomplishment that comes with figuring out how to make something yourself!

I first tried lemon curd a few years ago after a visit to Trader Joe’s. It was love at first bite! There’s something wonderful to me about the intertwined tartness and sweetness, and I’m crazy about the silky texture. It goes well on everything, too! I like it on toast in the morning, but it’s also great warmed up and poured over ice cream, and it makes an awesome filling for cakes or cupcakes. When I found a big bag of beautiful lemons on the cheap at Costco, I decided it was time to finally give it a try at home. Seriously, look at these beauties!

lemonsThe curd was much easier to make than I had thought, and it came together pretty fast. I even broke some of the “rules” (I used whole eggs instead of just yolks, and didn’t add butter at the end) and it still turned out amazing! It was one of those, “Holy cow, I can’t believe I made this at home!” moments. I love impressing myself with my culinary prowess. ๐Ÿ™‚


Homemade Lemon Curd

(makes 1 cup)

2 whole eggs

3/4 cup sugar

1/2 cup fresh lemon juice (that was two lemons for me, but mine were huge!)

zest of two lemons

In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest until well blended. Heat over medium heat, whisking constantly, until thickened to desired consistency. Remove from heat and pour into a bowl or jar. Cover the surface with plastic wrap (so none of the curd is exposed to air) and chill in the fridge for at least one hour. Store in the refrigerator.

Notes: I doubled the recipe and it worked great! Also, mine has been going strong in the fridge now for several weeks now, and makes my toast every morning extra special.


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