Quick and Easy Homemade Lemon Curd

Red White and Boom cake
1 cup granulated sugar
3 large eggs
Zest of 3 lemons
1 cup freshly squeezed lemon juice
1/2 cup unsalted butter, chunked
smidge of kosher salt
In a medium glass bowl, whisk together the sugar and eggs; add lemon zest,  juice, butter pieces, and salt. Microwave on high setting in one minute intervals, whisking after each one, until all ingredients are fully incorporated and mixture is very thick and smooth.  Curd can be stored in a jar in the fridge for up to 3 weeks.
Recipe link: Enjoy Chef Alli’s Red, White, and Boom Cake, made with lemon curd.

Now You’re Cookin’,
Chef Alli



Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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