Pink Lemon Curd

IMG_8417.jpg Just so we are on the same page here, re-read the title, I did not write pink lemonADE curd – I actually found PINK Lemons!!

What I originally thought was a another hybrid lemon like the meyer lemon, turns out pink lemon is just a breed of it’s own.   The rind can have green and white stripes and when you cut into it you find a lovely pink hue.  As soon as I saw them though, I couldn’t resist not picking some up to try it out. 

Pink Lemon Curd

Tart just like our regular lemon friend, but hardly any seeds were found and oh my the amount of juice that I extracted was incredible! It took just two of these beauties to gather a half cup of {pink} lemon juice! 

I admit I was a little sad that my curd didn’t have a slight pinkish tint to it, but I think I need to blame my fresh market eggs for that.  It difficult to compete with bright orange yolks.  

I love making curd, with any type of lemon! It’s great on scones, muffins, bread or as a filling or cakes or cookies.  

Pink Lemon Curd
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  • 1/2 cup pink lemon juice
  • 1 tablespoon pink lemon zest
  • 1/2 cup granulated white sugar
  • 3 large egg yolks, beaten
  • 4 tablespoons cold unsalted butter, cut into 1/2 inch cubes


  1. Stir together the lemon juice, zest and sugar in a small saucepan over medium to medium-low heat.
  2. Cook for 1-2 minutes, stirring occasionally until the sugar is completely dissolved.
  3. While stirring, slowly drizzle the egg yolks into the lemon sugar mixture. Continue to cook for 6-8 minutes, scraping the bottom of the saucepan with your whisk or spoon to make sure the yolks don't burn or scramble.
  4. Once the curd coats the back of a wooden spoon, turn off the heat and with one piece of butter at a time stir into the curd. Add the next after the first piece has melted.
  5. Let cool before placing into a jar or airtight container. The curd might seem a little thin at this time, but it will thicken more after a few hours in the refrigerator.
  6. Store for up to one week in the refrigerator.
Recipe Type: Fruit, Spreads

Pink Lemon Curd

Little Red Kitchen Bake Shop

8 thoughts on “Pink Lemon Curd

  1. Stefanie @ Sarcastic Cooking

    I have never seen a pink lemon! I guess I always thought pink lemonade was just a chemically produced product. How pretty! Oh I do love a good curd. It is hard to get the curd to a pastry or toast. It most often goes from spoon to my mouth!

    1. Susan

      You are correct though, pink lemonade is what you think it is (although in all my research on pink lemons, true pink lemonade is just lemonade + cranberry juice)!

  2. Nancy @ gottagetbaked

    Good thing you clarified, Susan – my mind TOTALLY read “pink lemon-ADE” when I first saw the title of this post. I’ve never heard of pink lemons – huh, I learn something new everyday! I love making (and eating) curd too. Before I started blogging, I had no idea how easy it was to make. While I don’t think I’ve ever seen pink lemons in Vancouver, I’ve got 9 egg yolks and half a dozen regular lemons sitting in my fridge. Time to make some curd!

  3. Pingback: Lemon Sandwich Cookies with Pink Lemon Curd #SundaySupper - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

  4. Pingback: Lemon Sandwich Cookies with Pink Lemon Curd #SundaySupper - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

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