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Lemon Curd

A fantastic addition to any tea tray.

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Equipment List

  • Heavy bottom saucepan
  • Whisk
  • Fine mesh metal strainer
  • Citrus juicer
  • Zester
  • Spatula
  • 2 cup measuring cup


  • 4 eggs
    - divided (2 whole, 2 yolks)
  • 1/3 c sugar
  • 3 lemons
    - zested plus 1/2 c lemon juice
  • 5 Tbsp butter
    - unsalted, skip salt for salted
  • 1/4 tsp salt

Preparation Instructions

  • Lay out ingredients.
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  • Seperate yolk and white of 2 eggs. Add yolks directly to saucepan. Use egg whites for other recipes.
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  • Add sugar and 2 whole eggs to saucepan.
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  • Whisk together vigorously.
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  • Zest lemons directly into saucepan.
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  • Juice lemons making sure there is 1/2 cup of juice.
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  • Strain lemon juice into saucepan to make sure all seeds are caught.
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Cooking Instructions

  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Add 5 Tbsp butter to pan
  • Stir ingredients
  • Stir ingredients
  • Add 1/4 tsp salt to pan
  • Stir ingredients
  • Remove from heat.

Finishing Instructions

  • Strain lemon curd back into measuring cup to catch lemon zest. This step is optional.
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  • Pour lemon curd into airtight container and store in fridge for up to 10 days.
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  • Reviewer Profile Photo

    Tracy C, Cooksy Creator

    Can’t believe how easy this was to make. So yummy!