Easy Lemon Curd

Prep Time: 10mins. ✦ Cook Time: 15-20mins. ✦ Yield: 3 Cups


  • 3 lemons, zested & juiced
  • 1-½ C. sugar
  • ¼ C. (1 stick) butter, room temperature
  • 4 large eggs
  • ½ C. lemon juice
  • pinch of kosher salt
Beazley House - Lemony Stuffed Overnight French Toast


  1. Zest lemons with a peeler, removing as much of the yellow skins and as little of the white pith as you can. Put the zest and sugar in a food processor. Pulse 20 to 30 times to incorporate the zest finely into the sugar.
  2. Add butter and cream until fluffy. Add eggs, one at a time, mixing in thoroughly. Add lemon juice and salt, mixing to combine.
  3. Pour mixture into a 3-quart saucepan. Cook over low heat, stirring constantly, until thickened (approximately 15 minutes or so). The curd will thicken when the temperature reaches about 170ºF (or just below a simmer).
  4. Remove from heat and cool. Refrigerate for up to 2 weeks.

Serve with any of our scone recipes and fresh Beazley Blend coffee. Or use as a stuffing for Overnight French Toast (pictured). Enjoy!

*Cook’s Note: Once cooled, lemon curd may be kept up to 2 weeks in an air tight container in the refrigerator. Use it on fresh-baked scones or biscuits.