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To Die For Lemon Curd


  • 6 lemons
  • 3 cups sugar
  • 2 sticks unsalted butter room temp
  • 8 large eggs
  • 1 cup lemon juice 3 to 4 lemons
  • 1/4 teaspoon kosher salt


  • Using a zester or peeler, remove the zest of lemons, carefully avoiding the pith.
  • Place your zest in a food processor and add the sugar.
  • Pulse until the zest is finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture.
  • Add the eggs, 1 at a time, and then add the lemon juice and salt.
  • Mix until combined.
  • Pour into a large saucepan and cook over low heat til thickened (about 10 minutes), stirring constantly.
  • The lemon curd will thicken at about 170 degrees or just below simmer.
  • Remove from the heat and pour into your sterilized mason jars.
  • Allow to cool before sealing and storing in fridge or freezer.


*Key lime curd is also fabulous! Follow directions above replacing limes for lemons!