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Lemon Curd


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Rate this recipe 4.6/5 (16 Votes)


  • 1 cup sugar
  • 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
  • Pinch of salt
  • 3 large eggs plus 3 egg yolks
  • 4 tablespoons cold unsalted butter, cut into small pieces


Adapted from


Step 1

Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.

Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

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