Mrs. Boxall's Lemon Curd/Cream

Easy Lemon Curd

By: Sheilah Kaufman

The first formal (private) cooking classes I took were French, from Mrs. Boxall who had studied in France. The class began about three days after my daughter, Debra, was born, so I put her in a portable baby basket and off I went to cooking class. Eventually I became Mrs. Boxall's sou chef and got to take many classes with her. She was a wonderful woman and teacher. I love to make this for Passover and special occasions, sometimes using it between layers of a sponge or angel food cake, with waffles, ice cream, or in crepes. Just use your imagination.


  • 2 large whole eggs
  • 1 large egg yolk
  • 2/3 cup sugar
  • zest  and juice of one lemon
  • 1 stick (8 tbsp. unsalted sweet cream butter)

In a heavy pan over medium heat, beat/whisk the whole eggs and extra yolk.

Gradually add the sugar, zest, and juice. Mix well, and add the butter, stirring well.

Continue stirring until mixture is thick and coats a wooden spoon, about 20 minutes or more. Remove from heat, let cool, place in a container, cover, and refrigerate.  This will keep for a few weeks.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!