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Lemon Curd


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  • 1 cup Bakers Sugar
  • 1 tbsp. Lemon Zest
  • 8 Egg Yolk
  • 1/4 tsp. Kosher Salt
  • 10 tbsp. Unsalted Butter, cut into 1/2" pieces


Servings 2


Step 1

Serving Size: 8
Yield: 2 cups

1. Whisk Liquids: In a medium saucepan, off heat, whisk together sugar, zest,
and egg yolks; whisk in lemon juice and salt.

2. Add Butter: Add butter and place pan over medium-high. Cook, whisking
constantly, until butter has melted, mixture is thick enough to coat the back
of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do
not boil).

3. Finish: Remove pan from heat while continuing to whisk. Pour curd through a
fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of
curd and refrigerate until cool. (To store, refrigerate in an airtight
container, up to 2 weeks.)

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