Lemon Curd Topping - 10.2oz
Ben The Baker
$10.00
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Ben The Baker
Lemon Curd Topping - 10.2oz
I make this curd the same way I make everything else in my one-man bakery in White Bear Lake, Minnesota — by hand, from scratch, with nothing hiding behind a long ingredient list. Just freshly squeezed lemon juice, real zest, egg yolks, butter, sugar, and sea salt, heated low and slow until it comes together into a curd smooth enough to eat with a spoon. If you know my pies, you know I don't believe in shortening or shortcuts — the same rule applies here: it's real butter doing the work, not a stabilizer.
- Spread it on toast or a bagel, spoon it over yogurt or pancakes, dip graham crackers into it, or eat it straight from the jar — I do all of the above depending on the day.
- Six ingredients, no cornstarch, no preservatives, no shortcuts — just lemon juice, zest, egg yolks, butter, sugar, and sea salt, cooked the classic way until it thickens on its own.
- Egg- and dairy-based, so it's vegetarian-friendly — not vegan, and made in the same kitchen as my pies, so check the label if you're avoiding gluten.
I make this lemon curd topping the same way I make my pies — by hand, from scratch, in my one-man bakery in White Bear Lake, Minnesota. No shortcuts, no thickeners standing in for real ingredients.
Each jar of this small-batch lemon curd starts with freshly squeezed lemon juice and real zest, whisked with egg yolks, butter, sugar, and sea salt, then heated low and slow until it thickens into a curd on its own — no cornstarch needed, just yolks and butter doing what yolks and butter do. It's the same technique that goes into my lemon pies, just in jar form so you can put it on more than pie. With only six real ingredients and nothing artificial, it doesn't contain any gluten ingredients — though it's made in the same kitchen as my pies, so check the label if you're avoiding gluten strictly. The sugar content also means it's not strictly keto or paleo.
Spread it on toast or a bagel, spoon it over yogurt or pancakes, dip graham crackers into it, or eat it straight from the jar with a spoon — nobody's watching.
Keep it refrigerated. Because it's built from real egg yolks and butter instead of preservatives, treat it like any fresh, from-scratch dairy product: cold, and sooner rather than later once it's opened.
Ingredients: Sugar, Freshly Squeezed Lemon Juice, Egg Yolks, Unsalted Butter (pasteurized cream, natural flavoring), Lemon Zest, Himalayan Sea Salt.
Contains: Milk, Eggs.
Common Questions
How is this different from the lemon curd you'd find in a grocery store jar?
Most shelf lemon curd relies on cornstarch, xanthan gum, or modified food starch to thicken it, along with preservatives to survive months at room temperature before opening. This curd has none of that — it's just freshly squeezed lemon juice, real zest, egg yolks, butter, sugar, and sea salt, cooked low and slow until the yolks and butter do the thickening on their own. Because there's nothing artificial holding it together, it has to stay refrigerated and gets used up faster than a shelf-stable jar, but the tradeoff is a curd that tastes like lemon and butter instead of thickener.
What actually makes lemon curd thicken without cornstarch?
Egg yolks contain proteins that unwind and bond together when heated gently, usually somewhere in the 170 to 180 degree range, forming a soft custard-like structure that traps liquid — that's what gives curd its body. Yolks also contain lecithin, a natural emulsifier that lets the butterfat blend smoothly into the acidic lemon juice instead of separating into a greasy layer. Cook it too fast or too hot and the proteins overcook and curdle instead of setting smoothly, which is why this curd is made low and slow by hand rather than rushed on high heat. Cornstarch versions skip this chemistry entirely and get their thickness from starch gelatinization instead, which is part of why they taste and feel different on the tongue.
Does this fit a keto, paleo, or carnivore way of eating?
It's not built for any of those three specifically. There's real sugar in the recipe, so it doesn't fit a strict low-carb or ketogenic plan the way a fat-and-protein-only spread would. Paleo eaters who allow occasional sweeteners and dairy will find the ingredient list clean — real eggs, real butter, real lemon, no seed oils or gums — but the refined sugar keeps it outside strict paleo guidelines. Carnivore is a clear no, since the whole point of the product is fruit juice and zest. If you're tracking carbs closely, treat this as a treat-level topping rather than a diet staple.
What can I use this on besides toast?
It works well anywhere you'd want a bright, buttery lemon flavor with some body to it. Swirl it into plain yogurt or oatmeal, use it as a filling between cake layers or inside thumbprint cookies, spread it on scones or biscuits in place of jam, or thin it slightly with a splash of cream to use as a tart glaze. It also holds up as a dip for shortbread or graham crackers, and a spoonful stirred into whipped cream makes a quick lemon mousse. Because it's egg-and-butter based rather than starch-based, avoid boiling it if you're incorporating it into a hot sauce or filling — gentle heat keeps it smooth, high heat can cause it to break.
How do I know this is actually made by hand and not mass-produced?
Ben makes this curd himself in his one-man bakery in White Bear Lake, Minnesota, using the same from-scratch method he uses for the lemon filling in his pies — there's no separate industrial recipe for the jarred version. The ingredient list is short enough to read in one breath: lemon juice, zest, egg yolks, butter, sugar, and sea salt, with nothing added for shelf life or texture. No third-party certifications are attached to this product, so the claims here rest on the short ingredient list and the direct-from-the-baker sourcing rather than a label seal. If you want to verify freshness or ask about a specific batch, that's a direct conversation with Ben rather than a customer service line.
Why does the crust philosophy matter for a jar of curd?
Ben's whole approach centers on using real butter instead of shortening in everything he makes, including his pie crusts, and that same instinct carries over into how he builds this curd. Butter brings flavor and a specific richness that shortening or vegetable oil can't replicate, and it's part of why the curd sets with a smooth, glossy texture rather than a stiff, starchy one. It's the same reasoning behind skipping cornstarch here — real fat and real eggs doing the work that a shortcut ingredient would otherwise be doing. If you've had his pies and noticed the difference a butter crust makes, this curd is built on that same logic.
How long does an opened jar actually stay good?
Because this curd has no preservatives, treat it the way you'd treat a fresh custard or hollandaise made at home — good for a short window once opened, not months. Keep it cold at all times and use a clean spoon each time you dip in, since introducing bacteria from food contact will shorten its life faster than the eggs and butter would on their own. If you notice separation, an off smell, or a change in color, that's your cue it's past its window. Buying only what you'll use in the near term is the more reliable approach than trying to stretch a jar out over an extended period.
Each jar of this small-batch lemon curd starts with freshly squeezed lemon juice and real zest, whisked with egg yolks, butter, sugar, and sea salt, then heated low and slow until it thickens into a curd on its own — no cornstarch needed, just yolks and butter doing what yolks and butter do. It's the same technique that goes into my lemon pies, just in jar form so you can put it on more than pie. With only six real ingredients and nothing artificial, it doesn't contain any gluten ingredients — though it's made in the same kitchen as my pies, so check the label if you're avoiding gluten strictly. The sugar content also means it's not strictly keto or paleo.
Spread it on toast or a bagel, spoon it over yogurt or pancakes, dip graham crackers into it, or eat it straight from the jar with a spoon — nobody's watching.
Keep it refrigerated. Because it's built from real egg yolks and butter instead of preservatives, treat it like any fresh, from-scratch dairy product: cold, and sooner rather than later once it's opened.
Ingredients: Sugar, Freshly Squeezed Lemon Juice, Egg Yolks, Unsalted Butter (pasteurized cream, natural flavoring), Lemon Zest, Himalayan Sea Salt.
Contains: Milk, Eggs.
Common Questions
How is this different from the lemon curd you'd find in a grocery store jar?
Most shelf lemon curd relies on cornstarch, xanthan gum, or modified food starch to thicken it, along with preservatives to survive months at room temperature before opening. This curd has none of that — it's just freshly squeezed lemon juice, real zest, egg yolks, butter, sugar, and sea salt, cooked low and slow until the yolks and butter do the thickening on their own. Because there's nothing artificial holding it together, it has to stay refrigerated and gets used up faster than a shelf-stable jar, but the tradeoff is a curd that tastes like lemon and butter instead of thickener.
What actually makes lemon curd thicken without cornstarch?
Egg yolks contain proteins that unwind and bond together when heated gently, usually somewhere in the 170 to 180 degree range, forming a soft custard-like structure that traps liquid — that's what gives curd its body. Yolks also contain lecithin, a natural emulsifier that lets the butterfat blend smoothly into the acidic lemon juice instead of separating into a greasy layer. Cook it too fast or too hot and the proteins overcook and curdle instead of setting smoothly, which is why this curd is made low and slow by hand rather than rushed on high heat. Cornstarch versions skip this chemistry entirely and get their thickness from starch gelatinization instead, which is part of why they taste and feel different on the tongue.
Does this fit a keto, paleo, or carnivore way of eating?
It's not built for any of those three specifically. There's real sugar in the recipe, so it doesn't fit a strict low-carb or ketogenic plan the way a fat-and-protein-only spread would. Paleo eaters who allow occasional sweeteners and dairy will find the ingredient list clean — real eggs, real butter, real lemon, no seed oils or gums — but the refined sugar keeps it outside strict paleo guidelines. Carnivore is a clear no, since the whole point of the product is fruit juice and zest. If you're tracking carbs closely, treat this as a treat-level topping rather than a diet staple.
What can I use this on besides toast?
It works well anywhere you'd want a bright, buttery lemon flavor with some body to it. Swirl it into plain yogurt or oatmeal, use it as a filling between cake layers or inside thumbprint cookies, spread it on scones or biscuits in place of jam, or thin it slightly with a splash of cream to use as a tart glaze. It also holds up as a dip for shortbread or graham crackers, and a spoonful stirred into whipped cream makes a quick lemon mousse. Because it's egg-and-butter based rather than starch-based, avoid boiling it if you're incorporating it into a hot sauce or filling — gentle heat keeps it smooth, high heat can cause it to break.
How do I know this is actually made by hand and not mass-produced?
Ben makes this curd himself in his one-man bakery in White Bear Lake, Minnesota, using the same from-scratch method he uses for the lemon filling in his pies — there's no separate industrial recipe for the jarred version. The ingredient list is short enough to read in one breath: lemon juice, zest, egg yolks, butter, sugar, and sea salt, with nothing added for shelf life or texture. No third-party certifications are attached to this product, so the claims here rest on the short ingredient list and the direct-from-the-baker sourcing rather than a label seal. If you want to verify freshness or ask about a specific batch, that's a direct conversation with Ben rather than a customer service line.
Why does the crust philosophy matter for a jar of curd?
Ben's whole approach centers on using real butter instead of shortening in everything he makes, including his pie crusts, and that same instinct carries over into how he builds this curd. Butter brings flavor and a specific richness that shortening or vegetable oil can't replicate, and it's part of why the curd sets with a smooth, glossy texture rather than a stiff, starchy one. It's the same reasoning behind skipping cornstarch here — real fat and real eggs doing the work that a shortcut ingredient would otherwise be doing. If you've had his pies and noticed the difference a butter crust makes, this curd is built on that same logic.
How long does an opened jar actually stay good?
Because this curd has no preservatives, treat it the way you'd treat a fresh custard or hollandaise made at home — good for a short window once opened, not months. Keep it cold at all times and use a clean spoon each time you dip in, since introducing bacteria from food contact will shorten its life faster than the eggs and butter would on their own. If you notice separation, an off smell, or a change in color, that's your cue it's past its window. Buying only what you'll use in the near term is the more reliable approach than trying to stretch a jar out over an extended period.
- __Storage_Location:
- Keep refrigerated.
- __Volume:
- 400
- __Owner:
- Ben The Baker
