Lemon Curd

This recipe comes right out of my Passover cookbook. Since writing the recipe, I’ve probably made enough lemon curd to fill a swimming pool. I’ve used it in so many things: lemon meringue tarts and pie, cake filling, parfaits, doughnut filling, pavlovas, cheesecake swirling and more. While I prefer using butter, you can easily make it non-dairy by substituting non-dairy margarine.

For anybody who likes lemons, this recipe is a must. It’s fresh and sweet and tangy and works in so many ways you should really keep some in your freezer at all times.

Lemon Curd

This can be made ahead and kept in the fridge for a few days, but it also freezes beautifully. I often make double and triple batches and freeze it in two-cup containers. Just thaw a container in the fridge the day before you need it.


  • 2/3 cup fresh lemon juice
  • 1 tsp. lemon zest
  • 3 large eggs and 3 large egg yolks
  • 1 cup (8 oz/225 g) sugar
  • 1/4 cup (2 oz/55 g) butter or parve margarine


  1. Place the lemon juice, zest, eggs, and sugar into the top of a double boiler (or use a bowl set on top of a saucepot).
  2. Whisk the ingredients together and place over gently simmering water and cook, stirring, for 15-20 minutes, or until the mixture has thickened (coats the back of a spoon)
  3. Remove from the heat, add the butter or margarine and whisk until it’s melted and incorporated.
  4. Pass the curd through a fine-mesh strainer to remove the zest and any bits of egg that may have cooked. You can then pour the curd into a baked pie crust or into a bowl and cover with wax paper and refrigerate.
  5. Once cooled cover with plastic wrap or transfer to a container and freeze.

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