Lemon Curd

  • Yield: Makes 2 cups


  • 2 large eggs
  • 4 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice (from 4 lemons)
  • 1/2 stick unsalted butter
  • 1 tablespoon lemon zest (from 2 lemons)


  1. Whisk together eggs and egg yolks. Combine with sugar and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, 12 to 14 minutes, or until mixture coats the back of a spoon.

  2. Strain into a small bowl. Add butter, 1 tablespoon at a time, stirring until smooth. Stir in 1 tablespoon lemon zest (from 2 lemons). Press parchment or plastic wrap directly on surface of curd to prevent a skin from forming. Let cool completely before using; refrigerate up to 2 days.


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