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claire fagin lemon curd.JPG
Claire Fagin Lemon Curd.JPG
lemon curd claire fagin.jpg



-55g or half a stick of butter

-108g or 2/3c of honey

-215g or 2/3c of lemon juice

-1tbs of lemon zest

-6 eggs

First, cut your butter into cubes, and then add to a mixing bowl with your honey. Mix the two together until creamy. Next, take 4 of your 6 eggs and separate the yolks from the whites. Add the yolks to your honey butter mixture, and then add your two remaining eggs, whites in tact. Mix your eggs in until fully combined. Next, juice and zest your lemons and add to your mixture. If at this point your curd looks... well, curdled- it's not! It's simply the butter cooling and hardening.

To cook, add your mixture to a cold pan, turn the heat on low, and stir constantly. Once your curd begins to look glossy and deepen in color, turn the heat up to medium low, and continue stirring. The reason that we start with a cold pan AND stir constantly is because if we don't, we might end up with honey lemon scrambled eggs which would be gross! Continue stirring until your mixture begins to boil, remove from the heat immediately, and continue stirring until your pan cools. You can now add your curd to a jar, and let it cool. ENJOY! 

PS- this curd pairs delightfully with my Sourdough Discard Scones!

For a more in depth dive, check out this video!

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