Shaker/Lazy Mary Lemon Curd

April 14, 2011
0 Ratings
  • Makes About 2 cups
Author Notes

Thanks to Shaker Lemon Pie and Lazy Mary Lemon Tart for this lemon curd experiment which makes a very bright and rustic lemon curd. The KY Shaker pie uses whole lemons sliced thinly, sugar and eggs, similar to the Lazy Mary but without any butter. And of course they're both baked, while the curd is cooked stove top in a double boiler. —Louisa

What You'll Need
  • 2 Lemons
  • 1 cup Sugar
  • 3 Large Eggs
  • 3 tablespoons Butter
  1. Cut lemons into about 6-8 pieces and throw into blender.
  2. Whizz until pulverized.
  3. Add sugar to lemons and whizz away.
  4. Add eggs and whizz till blended and mixture is smooth.
  5. Cook in a double boiler over water stirring constantly until mixture thickens, but don't let it boil. I use a silicone spatula.
  6. Remove from heat, add butter and stir. Cover and chill, or chill and cover.

See what other Food52ers are saying.

  • Linda A Ponzetto
    Linda A Ponzetto
  • Louisa
  • fatgirleating
  • marlene swartz
    marlene swartz

8 Reviews

Linda A. February 4, 2017
I just made this but used "2" whole Organic Lemons, 1/4 c Raw Sugar & Steevia Blend, with about 5 drops of Organic Liquid Steevia. Yumm!!!
Louisa May 5, 2014
So glad you like it!
I'll have to try it with some other citrus.
fatgirleating May 5, 2014
This is now my go to lemon curd recipe. I've also done it with blood oranges, and a little more sugar. Delicious!
marlene S. June 12, 2013
I like my lemon curd tart. Plus I happen to be diabetic. Has anyone cut the sugar down for their particular taste and if so to what level?
Nora C. June 12, 2011
***no corn starch
Zibeth May 22, 2011
This recipe is a wonderful reinvention of the Shaker lemon pie tradition! Tart and refreshing, the lemon adds a sylvan and artful taste to the dessert palate. Compliments to the chef!
Nora C. May 22, 2011
Great recipe! I love it for summer; it goes well served with fresh berries. I also love how there is no corn syrup involved. Easy but so elegant! A must try.
Louisa April 27, 2011
I've found that the whole lemon curd turns out with silkier texture if you whizz the whole lemons, add the sugar, whizz again. Then wait about 10 minutes letting the lemon/sugar mixture rest, which helps dissolve the sugar and break down the rind. Add the eggs and whizz once more, then continue with step 5.