Lemon Curd

January 21, 2013

This lemon curd has vanilla beans and paired with gluten free banana bread. 

adapted from the art of preserving

1/2 cup lemon juice, freshly squeezed, 2 to 3 lemons
zest of 2 to 3 lemons
1/4 cup sugar
3 eggs
1/2 cup butter, cut into small cubes
1/2 tsp  flakey salt, Salt Farm #04 Cyprus 
1 vanilla bean, opened and scraped (optional)

  • In a small heavy pan add the lemon juice, sugar and eggs. Mix to combine, using a whisk.
  • Turn stove on to medium heat. Keep stirring and add 2 pieces of butter at a time. 
  • Once the butter is melted add 2 more butter pieces while stirring. Watch this step very carefully. It can curdle very quickly.
  • Repeat till all the butter is in the pan and the liquid has thicken. It should cover the back of a wooden spoon. 
  • Stain the lemon curd through a sieve.  
  • In the lemon curd add the salt, and vanilla.
  • Add them to little pots to give away or eat right then and there! 


  1. Just had some of this on my toast this morning with eggs. So yummy. Such great custard flavor with my eggs. Love.

  2. hmm <3 huge weakness for this. thanks for sharing the recipe!

  3. Do you think honey could be subbed in for the sugar? If so, same amount?