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Lemon Curd

Lemon Curd

This Lemon Curd recipe features eggs, butter, honey and lemon. Lemon Curd is a form of egg custard used as a sweet topping for scones with a mildly tart flavor from the zest and juice of a lemon. 

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Lemon Curd Topping


  • 1 cup honey
  • eggs
  • 2 tbsp butter
  • Zest of 1 lemon
  • ⅔ cups lemon juice (fresh squeezed, about 3 lemons)


  1. In a small non-reactive pot (avoid copper, aluminum, and cast iron, unless it is enameled) combine honey, eggs, butter, and lemon zest. Cook over medium heat, whisking constantly, until ingredients are smooth. About 4 minutes.
  2. Whisk in lemon juice. Continue cooking over medium heat, whisking constantly until mixture just begins to bubble and thicken slightly. It should coat the back of a spoon. 
  3. Remove from heat, allow to cool slightly. Lemon curd will thicken as it cools. Refrigerate in an airtight glass jar.
  4. Serve on toast, scones, pancakes, yogurt, or right out of the jar. Also makes a great addition to cookies, tarts, and other baked goods. Enjoy!

See more great LifeSource Kitchen-Tested Recipes!

Vegan Lemon Curd Variation


  • 4 large lemons
  • 3 tbsp cornstarch or Arrowroot powder
  • 1 cup granulated cane sugar
  • 4 tbsp vegan butter


  1. Bring the lemon juice – except 1 tbsp – to boil in a medium pan.
  2. Blend 1 tbsp lemon juice, cornstarch, and sugar, into a blender, and mix for 30 seconds  until smooth.
  3. When the lemon juice is boiling, add the contents of the blender and whisk well.
  4. Bring the mixture to a boil, whisking constantly.
  5. Reduce the heat to medium, and  gently boil until the sugar is melted.
  6. Reduce heat to low, and simmer – blending once in a while – for 3-5 mins, to ensure the cornstarch is appropriately cooked, and the lemon curd is smooth.
  7. Remove from the heat, and beat in the vegan butter.

Lemon curd can be refrigerated in a clean sealed container.

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