Skip to content

Lemon Curd

2013 January 23

After sharing the recipe for Buttermilk Currant Scones yesterday, it only seems fair to also post the most luscious and perfect lemon curd recipe to go along with them! Lemon curd is a magical thing; sweet, tart and when made properly, velvety smooth. You will have absolutely no trouble what so ever finding creative ways to use this curd long after the scones have been devoured. May I suggest eating it over Greek yogurt, with your morning muffin, used as a filling for cakes & cupcakes or eaten right off the spoon. Let your mind wander my friends, this golden nectar of the gods is good on just about anything!

Perfect-Lemon-Curd-by-Freutcakephoto by Freutcake

Lemon CurdMartha Stewart New Classics Cookbook
makes 1 1/2 cups

6 large egg yolks
3/4 cup sugar
1 Tbs grated lemon zest
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1/2 cup (1 stick) unsalted butter, cold, cut into pieces


  1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
  2. Remove saucepan from heat. Add butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.


And since I can’t seem to ever get enough of this happy bright color, here are a few fabulous spring finds colored lemon-curd-yellow of course!


1| Vince, Cashmere Colorblock Sweater 2| Kate Spade, Allen Street Raquelle 3| Madewell, Polka Dot Scarf 4| J.Crew, Janey Patent flats

Related Posts Plugin for WordPress, Blogger...

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

11 Responses Post a comment
  1. January 23, 2013

    I loveeee lemon curd…it’s so yummy! Also, obsessing over those flats.

    • freutcake permalink*
      January 23, 2013

      A girl after my own heart! Lemon curd & bright yellow flats just about make my day. 🙂

  2. January 23, 2013

    Oooh, I love lemon curd! I haven’t made it in a long time though. The last time I made it was for Ina Garten’s boozy limoncello berries served with lemon curd and yogurt, which I HIGHLY recommend 🙂

    Love that yellow scarf too!

  3. January 23, 2013

    i need those scones, that lemon curd, and that entire outfit. i love this post. and needed it on this freezing cold, blah day!

  4. January 23, 2013

    I made a big batch of lemon curd over the holidays to give away as gifts. One of my new favorite ways to enjoy it is to stir a spoonful into plain greek yogurt – it is absolutely decadent! Oh, and we can’t forget the aforementioned eating it directly off of the spoon. 😉

  5. January 24, 2013

    I love lemon anything and this looks so delicious! Not to mention, your collage makes me so excited for warmer weather.

    Chelsea & The City

  6. January 24, 2013

    I love lemon curd. Thanks for making me a jar!

  7. January 24, 2013

    I really want to try this lemon curd recipe… It will be perfect for breakfast…

    Also, i want the yellow J.Crew shoes…

    xo, Violeta

  8. January 24, 2013

    this looks amazing, the photos are so good! and of course, yellow is the best colour! 🙂

  9. January 25, 2013

    Mmm filling a cupcake with lemon curd is a great idea! Or over a blueberry muffin…

Trackbacks & Pingbacks

  1. Easy Raspberry Scones | freutcake

Leave a Reply