Heart Of The House

Lemon Curd – A spoonful of sunshine!

It is citrus season again here in Queensland and lemons are plentiful in my garden.  They are big and juicy and I have used them to make lemon curd .

Lemon Curd

(adapted from Alice Waters’ The Art of Simple Food)


  • 3 egg yolks
  • 2 whole eggs
  • 1/3 cup rapadura (or 1/4 cup raw honey)
  • Zest of 1 lemon
  • 1/2 cup lemon juice (about 4 lemons)
  • 90 gms  unsalted butter, cut into small pieces
  • 2 tbs yogurt or kefir whey


  1. In a stainless steel pan whisk the eggs, sugar and zest together.
  2. Stir in lemon juice.
  3. Add butter.
  4. Over low heat cook the mixture, stirring constantly until it is thick enough to coat a spoon.  (Note:  do not boil or the eggs will curdle)
  5. Remove from heat and strain curd through a mesh strainer.
  6. Add 2 tbs of whey and stir through.
  7. Pour into glass jar to cool.
  8. Cover and refrigerate.

I have used the curd in cheesecake, lemon bars and thumbprint cookies.

Print This Post Print This Post

facebook comments: