When life hands us lemons, Chef Doughty makes Lemon Curd!

Chef Joyce Doughty believes that everyone has a unique story to tell when it comes to their journey of food and cooking. Create your own story with this sweet and delicious Lemon Curd.



4 large eggs

1 cup sugar

2/3 cup fresh lemon juice

Zest of one lemon, passed over micro-plane grater (or another grater with tiny holes)

2 tbsp butter

A pinch of salt


In heavy-bottomed sauce pan, combine the first four ingredients and place on a low to medium-heat. Using a whisk, combine those ingredients will and continue to whisk often as mixture comes to a boil. The moment there are signs of boiling bubbles, remove from the burner, add the butter, stir until melted and pass through a fine sieve. Place in an airtight container and store in the fridge until ready to use. Will keep in the fridge for a couple of weeks or can be taken to the freezer where it will last for a couple of months.

Normally, lemon curd is prepared in a double boiler for gentler cooking. However, it works just as well cooked directly in the saucepan, but will frequently develop small lumps of cooked egg white. Passing it through a sieve removes any lumps and creates a perfectly smooth mixture.

Leftover curd can be easily turned into ice cream with the addition of whipped cream and some plain yogurt. This curd makes a great topping/filling for French toast, cream puffs, ice cream, cakes, fruit salad, etc … I’m confident you will find many uses for it should there be any left over.