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Homemade Lemon Curd

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Homemade Lemon Curd has always been a favourite of mine. Smooth, luscious and lemony, both sweet and tart at the same time. Fresh lemon curd tastes amazing and does not compare to the artificial mix that comes out of a box.

When I was a kid we called it lemon pie filling…whether it ever saw a pie crust or not. If my mom made an Angel Food Cake, which required twelve egg whites, the leftover yolks would naturally be made into lemon curd. In May I challenged myself to make a gluten free Angel Food Cake, so I knew I was going to post my recipe for homemade lemon curd.

A Little Pantry Tip

Lemon curd is naturally gluten free so that is reason enough to have it on your list of easy desserts to make from scratch. This recipe is perfect any time of year and I like knowing that I have the basic ingredients in my kitchen all the time. I just need to pick up three lemons and I can make lemon curd.

Over the years I have made many versions of lemon curd including a yolkless one that uses half a pound of butter. This recipe using six egg yolks and since the point of me blogging this recipe was to use up the egg yolks from my Angel Food Cake it is the perfect recipe. Making meringues, small or for Pavlova, is the other most obvious use for a dozen egg whites. 

Thanks to an America’s Test Kitchen cookbook for this recipe.

From Everyday to Gourmet with Homemade Lemon Curd

As kids we hung around the stove waiting for the lemon curd to cool just enough so we could eat it. My mom poured it into little melmac bowls, an everyday presentation.

For an gourmet presentation serve lemon curd over fresh berries in wine goblets or martini glasses. For a crowd, double the recipe, and serve it with the fruit in a beautiful glass bowl.

Lemon curd is so versatile. It can be the filling for a layer cake, cupcakes, pie pastry or meringues. For a lighter version fold in some whipped cream and you have a lemon mousse. Create a dainty presentation by filling shooter glasses and top each one with a tiny meringue cookie. Lemon curd even makes a nice gift in a pretty glass jar with a handwritten label…oh the things you can do with homemade lemon curd. Dr. Seuss could have written a whole book on that.

And if not…a spoon right into the pot works too.


1½ cups water
1 cup sugar
¼ cup cornstarch
⅛ tsp salt
6 egg yolks
1 Tbsp grated lemon zest
½ cup lemon juice from 3 lemons
2 Tbsp butter


In a medium saucepan combine water, sugar, cornstarch and salt. Bring to a simmer over medium heat, whisking constantly.
When the mixture turns translucent, about 5 minutes, add egg yolks, 2 at a time.
Whisk in lemon zest, lemon juice and butter.
Let mixture come back to a simmer then remove from heat. Pour into a bowl and cover warm curd with wax paper to prevent a skin from forming on top while it cools.
Serve in any clear glass with fresh berries.


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