{Easy} Lemon Curd

{Easy} Lemon Curd: This tart lemon curd is simple to make and so incredibly tasty!

This tart lemon curd is simple to make, but so incredibly tasty!  |  www.alattefood.com Biscuits might be one of the best food things this world has to offer. They’re soft, pillowy, and packed with the essentials: cream and butter.

Remember here when I mentioned my adventures while working at a summer camp? The one where children ate mountains of ice cream and drank buckets of Jones soda? Well, it was during this summer that I discovered this fabulous hole-in-the-wall restaurant down in the tiny hamlet of a town down below the mountains.

Wednesday breakfasts up at camp were a bit of a struggle, so it became a weekly ritual that some of us from my staff would head down the mountain for the $4.95 breakfast special (including coffee!) at the place with the “worlds best biscuit & pan&akes” (spelling errors and all).

I’ll be real–I did not have high hopes for this place and their one award-winning biscuit.

At all.

This tart lemon curd is simple to make, but so incredibly tasty!  |  www.alattefood.com Looks can be deceiving though, because this place did breakfast right. And cheaply. It was a winning combination.

The only thing that could have enhanced the breakfast was a big ‘ol jar of lemon curd to slather the biscuits with. Lemon curd and biscuits go together like honey and biscuits.

You know what else this lemon curd goes well with?

Coconut cake. Lemon coconut cake, to be exact.

Recipe is coming soon. Be excited.

This tart lemon curd is simple to make, but so incredibly tasty!  |  www.alattefood.com

See how amazing that cake looks with all that curd?

Plus, this curd is so easy to make! You’re going to love this.

{Easy} Lemon Curd

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: About 3 cups


  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1/4 tsp cornstarch
  • 3-4 lemons, juiced and zested (about 1/2 cup lemon juice and about 3 Tbsp zest)
  • dash of salt
  • 1/2 tsp almond extract (optional)


  1. In a bowl, cream sugar, softened butter, and lemon zest. Once combined, add in eggs, one at a time.
  2. In a small bowl, mix cornstarch and lemon juice together. Add to the butter mixture and stir. Lastly, add in salt and almond extract.**
  3. Pour mix into a medium saucepan and cook over low heat, stirring constantly, for 10-13 minutes, or until the mixture has thickened, coating the back of a spoon (the mixture will continue to thicken as it cools).
  4. Pour into a glass jar and store in the refrigerator. Enjoy!
  5. (The curd will keep for about 2 weeks)


**The almond extract can be omitted, however, it deepens the flavor of the curd. Adding in the extract will not cause the curd to taste like almonds, it simply adds an extra layer to the curd itself.


This tart lemon curd is simple to make, but so incredibly tasty!  |  www.alattefood.com Check out my other lemon recipes:

Citrus Almond Loaf Cake

Citrus Almond Loaf Cake | A Latte Food

Iced Lemon Tea Cake

Iced Lemon Tea Cake | A Latte Food

Classic Lemon Bars

These sweet bars are filled with tangy lemon filling sitting on top of a shortbread crust! The perfect spring dessert.

Lemon Blueberry Scones

Lemon Blueberry Scones | A Latte Food






  1. Ashley says:

    haha I would have been skeptical too of that place!

    I still have not made lemon curd at home … I need to get on this. This looks so so good!

  2. Danielle says:

    I love making homemade lemon curd, but I’ve never tried it with almond extract! I definitely need to give that a try next time I made a batch 🙂

  3. Mariah @ Mariah's Pleasing Plates says:

    Lemon curd is the bestttttt! I could seriously eat it right out of the jar! Love this recipe!

  4. Janet says:

    Gotta try this! Just wondered – do you pour the curd into the jar after it has cooled, or right after cooking it until thickened? Thanks!

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