Creamy Lemon Curd

creamy lemon curd in a glass topped with blueberries

Hi there!

Today is especially gloomy and bleh. It’s cold, gray, rainy (where’s the snow??) and one of those days that you feel like you want to cry a little all day. A very January day.

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Where’s the sun??

This morning as I sat feeling gloomy and glum, and really not very fun to be around at all, my mind dropped back to the summer. How in a moment like this I could run outside, soak up some much needed Vitamin D and get my chi back.

I thought about the brightness that makes you squint your eyes a little as you step out into the sunlight. How it makes you feel excited and alive, and excited to be alive!

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A Flashback to Summer!

The yellow glow that’s cast over the ground brings me back to when I was a kid and my sister and I would play for hours in the neighborhood. Then when the sun went down it meant it was time to go home for dinner, happily exhausted from the adventures of the day.

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Creamy Lemon Curd

creamy lemon curd in a glass topped with blueberries

To help myself remember the vibes of the summer sun, today I made a bit of lemon curd. It’s bright and happy. Creamy and smooth. Delicious. Tangy. Sour but delicately sweet.

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How to make a Bain Marie

Lemon curd is a custard. It’s set with eggs cooked over a Bain Marie. Never used a Bain Marie before? It sounds complicated but it is actually quite simple. To set up a Bain Marie, place a pot of water on the stove top and bring it to a gentle simmer. Then place a bowl on top, fitted snugly so that no steam escapes and voila, you have a Bain Marie.

The steam from the simmering pot below is the heating element which creates a nice soft heat. Essentially it’s nice way to slowly cook the contents of the bowl without running the risk of burning any bits on the bottom because it uses steam as it’s main form of convection. You would use a Bain Marie when tempering chocolate because it facilitates an evenly distributed, slow heating element. Need to slow down the heat? Just remove the bowl from the steaming pot and the bowl will cool quite quickly.

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creamy lemon curd in a glass topped with blueberries

What do I do with this little curd?

Lemon curd is a versatile little custard sauce. You can pour it in a pie crust while it’s hot, let it set in the refrigerator and then top it with an Italian Meringue to make a Lemon Meringue Pie. You can fold a bit of whipped cream into the curd to make a Lemon Mousse. Or, paired with some tea, spread a bit on a Strawberry Scone with a touch of butter for an afternoon snack.

I think that’s just the ticket to get the sunshine I need on this dreary day!

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creamy lemon curd in a glass topped with blueberries

Creamy Lemon Curd

  • Author: Melissa-Smith
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 cups 1x


A creamy & lemony dessert sauce that can be used as a spread, pie or cake filling, or served up plain with a spoon! Creamy, tangy, sweet and delicious.


  • 6 egg yolks
  • 6 eggs
  • Zest of 3 lemons
  • 1 cup lemon juice
  • 1 cup sugar
  • 8 ounces butter, room temperature


  1. Set up a Bain Marie by filling a medium sauce pan with two inches of water and place it over medium heat on the stove top. Place a medium sized, well fitting bowl on top of the saucepan to trap the steam. 
  2. In the bowl of the Bain Marie, combine the egg yolks, eggs, zest, lemon juice and sugar.
  3. Whisk the mixture consistently while it cooks to prevent the curd from cooking too quickly on the sides of the bowl. If you let it sit too long undisturbed the eggs will curdle!
  4. Continue to whisk over the heat until thickened, about 7-10 minutes. The mixture will have the consistency of a thick gravy.
  5. Remove from the heat and strain into a blender.
  6. Blend the curd while adding the softened butter bit by bit to ensure it melts completely leaving no lumps. The curd will lighten with the addition of the butter and the air incorporated by the blender.
  7. If using for a pie or set dessert, pour the curd into the form while it is hot so that it sets nice and flat. If using as a cake filling or spread, chill over an ice bath until cold. Transfer to a covered container and refrigerate for up to 5-7 days.


When using the Bain Marie, be sure to use a towel over your hands when you lift the bowl from the pot as the steam that escapes is very hot!

  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: lemon dessert, lemon custard, dessert sauce, cake filling, lemon, scone spread, spreads and dips, pie

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