I have few food weaknesses, but Lemon Curd is one of them. If someone asked me what the best summer of my life tastes like, I would say it tastes like this recipe of Melt® Organic Lemon Curd. Think of it as sunshine on a spoon. Lemon Curd is a sublimely rich and intensely lemony concoction not unlike the filling in a really good lemon meringue pie, but better. The English savor Lemon Curd eaten on scones and crumpets. I am quite happy eating Lemon Curd unadorned on a spoon. You can also combine Lemon Curd with custard or cream cheese frosting to fill a cake. While this recipe is certainly NOT sugar-free, we all deserve a break and this might be my favorite. This recipe is adapted from Holly Bower’s amazing cookbook, “With Love and Butter”.

5 organic egg yolks
½ cup organic cane sugar
2-3 large lemons (producing ½ cup juice)
Zest of 1 lemon
¼ cup Melt Organic
Pinch of salt

Note: Store under refrigeration

Stir the egg yolks and sugar together in the top of a double boiler. Zest one of the lemons and toss the zest into the yolk mixture. Cut lemons in half, juice them, and add the juice to the yolk mixture. Stir well. I don’t have a double boiler, so I used a Pyrex mixing bowl over a soup pot with 2-3 inches between the bottom of the bowl and the boiling water.


Add the Melt Organic and pinch of salt and bring the double boiler to a boil, stirring the mixture often and with a wooden spoon. Reduce the heat to keep the water at a steady simmer.

Cook, stirring frequently, until the mixture is thick enough to coat the spoon like a custard sauce, but still pourable, 10 to 15 minutes.

Remove from heat, detach the top of the double boiler, and let the Lemon Curd cool for 5 minutes.

Pour the hot Lemon Curd into a sterilized pint jar. Leave uncovered until cool, then screw down the lid and refrigerate. If it lasts that long, this Lemon Curd keeps up to 3 weeks and makes about 1 cup.