Lemon Curd with Poppy Seeds

Good old lemon, with poppy seeds stirred in for crunch. Savor them poured into a tart crust, slathered onto buttered toast or scones, or spooned over fresh fruit.

Lemon Curd with Poppy Seeds

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  • Prep Time


  • Total Time


  • Servings



  • Makes about 1½ cups

  • ½

    cup lemon juice (from about 2½ lemons)

  • 1

    cup plus 1 tablespoon sugar

  • 3

    egg yolks

  • 3

    whole eggs

  • Pinch salt

  • 6

    tablespoons unsalted butter, chopped into pieces

  • ¼

    teaspoon grated lemon zest

  • 2

    teaspoons poppy seeds


1. In a double boiler or a stainless steel medium bowl set on top of a medium heavy-bottomed pot with 2 inches of simmering water, combine the lemon juice, sugar, egg yolks, eggs, and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, while the liquid thickens and coats the back of a wooden spoon, about 12 to 14 minutes. 2. Remove from heat and whisk in butter until dissolved. Strain the curd through a fine-mesh sieve. Whisk in lemon zest. Press plastic wrap directly onto surface of curd and chill completely. Stir in the poppy seeds when cold.


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