Breakfast / Brunch / Dessert / Uncategorized

Lemon Curd

Fresh lemon zest

Use this special topping for all our scones, excluding Chocolate Almond, and for one of our favorite desserts: White Chocolate Mousse with Lemon Curd.  This version is a little less dangerous than it’s counterparts because we use whole eggs instead of only egg yolks.  Still seductive though!


Click Here To Print Recipe


4 large organic eggs

1/2 cup (4 oz.) granulated sugar

zest of one organic lemon

2/3 cup fresh lemon juice (about 3 medium large lemons)

1/2 cup (4 oz.) unsalted butter, cut into pieces


1.  In a medium sized heavy sauce pan beat together the eggs and sugar until light and frothy.

2.  Add the lemon juice, lemon zest, and butter and cook over a medium low heat, whisking constantly, until the mixture thickens: 5-7 minutes, perhaps a little longer.

3.  Stir through a sieve to remove the bits of zest if you want a very smooth (curd).

4.  Set aside to cool slightly before transferring to a glass bowl and covering with waxed paper.  Refrigerate as soon as the lemon curd is lukewarm. Serve chilled.


7 thoughts on “Lemon Curd

  1. Pingback: Gluten Free Blueberry Scones | Gluten Free Gus

  2. Thank you so much for the step-by-step pictures. That is so helpful for a visual person like me. I’ve never attempted lemon curd though I love it. Your pictures and instructions make it seem easy. Thanks!

    • I made it this morning to go with your blueberry scone recipe and the lemon curd was so easy to make! Thanks for the recipe.

  3. Pingback: Extra yolks: Chocolate Coconut Espresso Pudding | Gluten Free Gus

  4. Pingback: Gluten Free “Sunflour” Scones | Gluten Free Gus

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