Homemade Lemon Curd

My little guy broke him arm in two places.  Ahhhhh!  It’s been a special few days.  We get back from Disney, get the kids back in school, and then that Thursday I get the dreaded call from the kid’s school.  I know immediately someone must be sick…but I didn’t expect the director to tell me my kid’s arm was broken.

We’re all recovering from this.  🙂 We needed something to do, and we had a ton of lemons, so we made lemon curd together.  We agreed we’d both use only one arm…it’s only fair.  This worked for a little while until things were going so slowly I had to take matters in my own hand and cheat when C wasn’t looking.

You combine the sugar and lemon peels to make this nice sugar mixture that’s pale yellow. 

Mix that with the butter.  ALLLLL the butter.

Oh, that beautiful arm — with only an Ace bandage holding his poor little bones together!  But back to the lemon curd…mix the eggs (one at a time is what you’re supposed to do…we forgot) and mix until combined.

Make sure to scrap down the sides of the bowl, because the sugar will stick to the paddle attachment.

Then you’ll transfer the mixture to the stove top, so the mixture can reach 170 F degrees.  It should be on the verge of simmering (without actually boiling).  The lemon curd will turn into this vibrant yellow color and should thicken up.

Strain the curd through a strainer before transferring the lemon curd to your belly or the refrigerator.  I transferred the lemon curd to two mason jars I had laying around.  The lemon curd can stay in the refrigerator for about 2 weeks.


  • 4 lemons
  • 1 cup sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 3/4 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 4 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


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