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Lemon Curd

Lemon curd has a tart yet sweet flavor, and with a thick and creamy texture its perfect for filling everything from pie shells, pavlova, cake filling,  to enjoying in a dish on its own.

Lemon curd and lemon filling are similar in their ingredients, except lemon filling contains a starch. Cornstarch is used as a thickener, whereas in lemon curd the mixture is cooked until most of the moisture has evaporated resulting in a thick dense consistency. Which is what makes this lemon curd recipe so smooth and creamy tasting.
Lemon Curd

Lemon Curd
Prep time:
Cook time:
Total time:
Serves: 6
A wonderfully tart, non-dairy, classic English lemon curd.
  • 3 eggs
  • ½ - 1 cup sugar, to taste
  • ½ cup lemon juice
  • ¼ cup butter, margarine or coconut oil, melted
  • 1 Tbsp lemon zest
  1. Set up a double boiler (use a bowl over a pot of boiling water if you don’t have a double boiler set), and keep water on high boil. Using a double boiler prevents eggs from heating to fast and curdling and cooking into a scrambled eggs mess).
  2. Into the top of the boiler, whisk together eggs and ½ cup sugar. Then add in lemon juice, butter and zest. Once curd starts to thicken, taste mixture and add more sugar if desired. This whole process, you must be continually whisking until mixture has completely thickened, about 15 minutes. At the end you can always (slowly) whisk in some lemon juice if you want it more tart.
  3. Once thick, remove from heat and pour into another bowl. Cover surface with plastic wrap (to prevent a skin from forming), and refrigerate until cold and ready to use.
Makes about 1½ cups



6 Responses to Lemon Curd

  1. Pat March 5, 2014 at 7:17 am #

    Can you use coconut sugar, maple sugar or other substitute sugar in the lemon curd?

    • Marla Hingley
      Marla Hingley March 5, 2014 at 10:16 am #

      Although I have never used coconut or maple sugar before, this is what I found out: Coconut Sugar can be substitute 1:1, however Maple Sugar is twice as sweet as ordinary sugar, s you would need to use half as much. But keep in mind this will affect the volume of the curd mixture and it may not set the same. If you do try these sugar alternatives out, please let me know how it turns out!

  2. Elaine March 6, 2014 at 9:23 am #

    When is the 1/2 C. lemon juice added?

    • Marla Hingley
      Marla Hingley March 6, 2014 at 9:41 am #

      Sorry about that! You add it with the butter.

  3. Dani March 11, 2014 at 9:54 am #

    Can u substitute coconut oil or coconut butter ?

    • Marla Hingley
      Marla Hingley March 12, 2014 at 8:33 am #

      You should be able to use coconut oil, and get the same results. Let me know how the flavor turns out!

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