08/07/2026
HOMEMADE LEMON CURD:
300 g sugar
Zest of 3 lemons
1/3 C lemon juice
2 eggs
3 egg yolks
120 g unsalted butter
1. Zest three lemons and put aside.
2. Juice those same lemons plus more if necessary to reach 1/3 cup.
3. In a medium saucepan, combine sugar, lemon juice, lemon zest, eggs, egg yolks, and butter.
4. Place over medium heat and whisk constantly. The butter will melt and you will notice that the curd will get thicker.
5. Once the mixture thickens, remove from the heat.
6. Immediately pour through a sieve (optional) and let cool to room temperature.
7. Store in a mason jar or glass container.
Shelf Life:
Refrigerator: Up to 2 weeks
Always use a clean spoon to avoid contamination.
Discard if it develops an off smell, mold, or any signs of spoilage.
Optional: Freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator before using.
This recipe has enough sugar, butter, and acidity to keep well for about 2 weeks in the fridge, but for the freshest flavour and if you’re using it in desserts, I recommend using it within 7–10 days.
Enjoy!
