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HOMEMADE LEMON CURD a delicious, creamy, ultra-rich and surprisingly easy lemon curd.

Lemon curd is one of those things, perhaps much like homemade jam, that I always thought sounded daunting. Also, unlike jam, I always thought “wtf is lemon curd, actually???” Seriously. It’s one of those things you’ve probably heard of somewhere along your cooking/baking recipe adventures, but it’s probably not too high up on the priority list of trying out.

Well, I’m here to tell you, move it up the priority list! Lemon curd is a decadent dessert item, it’s got a creamy, pudding-like texture all on its own, however it can also be used in baking. Equally, it can be used as a condiment of sorts: I’ll serve it alongside breakfast to eat with fresh crepes, or else you can add it to your yogurt, really, it’s just one of those very versatile things to keep in your fridge. 

And if, for whatever reason, you don’t find yourself using it up fast enough– it’ll keep for at least one to two weeks in the fridge– that’s when I’ll decide to turn it into some lemon curd loaf or fresh lemon muffins. I also plan to try to using it as a base for a lemon meringue pie, so stay tuned. [UPDATE: I had to jump back in here to say, THE LEMON MERINGUE PIE RECIPE HAS ARRIVED! Hurry and make your curd filling so you can go make THIS!]

Growing up, lemon meringue pie was my absolute favourite dessert ever, I would ask my mom to make it for any occasion possible, including as my birthday cake. It’s definitely on my to-do list to create a grain free, gluten free version of the classic pie!

It’s funny how lemon used to be one of those flavours I could not tolerate as a child, but as my taste buds matured (and myself alongside them), I’ve grown so fond of lemon-flavoured ANYTHING. I love the tartness of it, although of course, with lemon curd, there’s a good dose of honey to balance out that tart flavour– so if you’re still a lemon-shy person, don’t be scared! 


  • 5 egg yolks
  • 4 lemons, which should equal to: 1/2 cup of freshly squeezed lemon juice & 2 tbsp of lemon zest
  • 3 tbsp of coconut oil or butter
  • 1/2 cup of honey


  1. whisk egg yolks, and the whisk rest of the ingredients except your coconut oil (or butter, depending on your preference)
  2. place egg yolks-lemon-honey mixture in a double boiler, (or use a stove top safe bowl on top of a saucepan), fill water in the bottom pot and allowing it to simmer, not letting the water touch the upper pot/stove top safe bowl. continue to whisk everything, for 10 minutes or so, it should begin to thicken.
  3. once it thickens, whisk in your coconut oil (or butter), 1 tbsp at a time
  4. remove from heat and allow to cool, store in a mason jar in the fridge for up to two weeks. you can also freeze for several months.

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