Trey’s Lemon Curd

An apple a day keeps the doctor away, but what do lemons keep away? Turns out, lemons can keep the doctor away as well. The lemon is full of vitamin C, so we believe it rules over the apple any day of the week. For this reason, the crew here at True Fast Food love every sour bit of the beautifully tangy fruit. Today, Trey has decided he wanted to create a zesty lemon delight for all to eat: a lemon curd!

Sound funny? A little.

Taste delicious? Abso-fruit-ly.

Let’s get started!


  • 1/2 a cup of lemon juice
  • 2 teaspoons of fresh, grated lemon zest
  • 1/2 cup of sugar
  • 3 large eggs
  • 3/4 a stick of butter (cut it into bits)


  1. Inside of your trusty 2-quart heavy saucepan, whisk together your juice, zest, eggs, and sugar. After you’ve mixed to your satisfaction, add your butter bits (heh, butter bits) and stir over moderately low heat, whisking frequently. Stop whisking once your curd is thick enough. To test if the curd is at its perfect thickness, poke the surface of your curd with your whisk. If the whisk marks from your poking stay, the curd is thick enough and you’re ready for the next step. Refrain from poking the curd anymore, as poking squishy things is fun and addicting.
  2. Turn off your stove (please) and transfer the curd contents to a big ole bowl of your choice and cover the top with plastic wrap. You’re hard work is done. Unfortunately, your waiting is not. Place your curd bowl into your fridge to chill. Watch that soap opera you’ve been needing to catch up on to keep you occupied until then.

In the visually pleasing image shown, Trey garnished his curd with mint leaves. This isn’t necessary, but you aren’t really a true chef until you garnish your desserts with glory. This recipe makes about eight servings, but those don’t really matter. Just eat it all. We don’t judge.



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