For an easy July 4th & Summer dessert, enjoy our lemon curd in a yummy pie crust (your favorite or bought) and decorate with blueberries/raspberries and whipped cream placed in a fun Independence Day design. There are many ways to use this recipe throughout the whole Summer. From parfaits, to small tarts, to big pies, you name it!


  • 4 T/2 oz. – butter, unsalted
  • 3/4 cup – sugar
  • 2 each – eggs (slightly beaten)
  • 3 1/2 oz. – juice from 2 lemons (to taste)
  • 1/2 oz. – zest from 2 lemons (to taste)
  • **1/4 oz. – lemon extract if no zest
  • 1.5 sheets – gelatin sheets, bloomed


  1. Place butter and sugar in pot over low/medium heat.
  2. Add lemon juice and zest.
  3. Temper eggs into mix.
  4. Stir constantly to keep from curdling, use whisk until throughly mixed then rubber spatula.
  5. Cook until thicken.
  6. Strain through chinnois.
  7. Mix in bloomed gelatin, stir until dissolved.
  8. Let cool then refrigerate.

For a Pie

Bake in a pre baked pie shell for 10-12 minutes. Let cool! Then decorate with fresh fruit and/or whipped cream and  don’t forget…ENJOY!

Give our recipe a try and feel free to share your photos to our Facebook page! We’d love to see your creations!

-Elaine & Donna