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Lemon Curd

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Lemon Curd



  • 1/3 cup granulated sugar
  • 1/3 cup Sun Orchard Lemon Juice
  • 2 tbsp lemon zest (optional)
  • 2 large eggs (room temperature)
  • ¼ cup butter (room temperature)


In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes. Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid. The curd keeps fresh in the refrigerator for about 1 week.