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Lemon Curd


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  • 3 extra-large or 4 regular egg yolks, strained through a sieve
  • 1 lemon, zested
  • 1/3 cup lemon juice
  • 1/2 cup sugar
  • 1/3 cup unsalted butter, cut into pieces



Step 1

Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan.

Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture.

Let cool on counter then refrigerate

Yield: 2 cups

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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