Lemon Curd (aka Liquid Gold)

lemon curd with lemons and eggs on table

When I was a child, my mother would make me cake with lemon curd EVERY year for my birthday. She would buy a jar from Williams Sonoma, and I would be in heaven. Eat it RIGHT out of the jar. Only when mom wasn’t looking of course. Sadly however I only got it once a year. 

And then… one glorious day, I figured out how to make it myself. When life gives you lemons, the only thing ever to make is lemon curd.

Lemon curd is truly like liquid gold. It goes great on all sorts of desserts and baked goods. You can pour it into a baked tart shell for an AMAZING lemon tart, top pancakes, french toast, or waffles, OR add as a spread on scones. Or you just can eat it standing in front of the fridge.


Lemon Curd (aka Liquid Gold)

Print Recipe
Serves: ~1 cup Cooking Time: 10 min


  • 1/2 cup fresh lemon juice
  • zest of 1/2 a lemon (optional)
  • 1/3 - 1/2 cup sugar (depending on your desired sweetness level)
  • 3 large eggs
  • 2-4 tbsp butter, cut into small pieces



In a medium saucepan over medium heat, whisk together the lemon juice, zest, sugar, and eggs.


Cook, whisking constantly for ~5-8 minutes or until starts to thicken and is almost at a boil.


Remove from heat and stir in the butter.


Strain through a fine mesh sieve to remove any bits of egg that have scrambled to make sure the custard is smooth.


Refrigerate and serve as a topping for pancakes/waffles/french toast, on scones, or as a filling for a tart! (or eat it out of the jar 🙂 )



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