Lemon Curd

Lemon juice, zest, sugar, eggs, and butter are gently cooked together until thickened, creating a smooth, creamy curd with bright citrus flavor. The mixture is stirred constantly over low heat to prevent curdling while developing a rich, velvety texture balanced between sweetness and tartness.

As the curd cools, it thickens further into a silky, spreadable consistency. The butter adds richness while the zest enhances aroma and intensity. The preparation emphasizes careful temperature control and constant stirring to produce a glossy, tangy, and luscious lemon curd.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 25 minutes minutes

Fruit

Servings: 12

Equipment

• sauce pan and glass bowl to use as a double boiler
• fine mesh strainer

Ingredients

• ¾ cup lemon juice
• 1 cup sugar
• 8 Tbsp. unsalted butter, sliced
• 2 large eggs, plus 2 large yolks
• zest of 1 lemon

Instructions 

Don’t Sleep

• Add 1 to 2 inches of water to the sauce pan and bring it to a light boil.
• Combine the ingredients in the glass bowl on top of the sauce pan to make a double boiler.
• Whisk the contents until completely blended. Make sure to scrape the sides regularly to keep the curd from sticking.
• When the curd reaches 170°F (185°F?) and thickens, just starts to bubble, and is able to coat the back of a spoon, it's done.
• Transfer the curd to a bowl and cover with plastic wrap, pressing it down against the top surface of the curd to keep a skin from forming.
• Let the covered bowl cool down to room temperature, then put it in the refrigerator for 3 hours to set.
• The lemon curd will last for three weeks in the refrigerator. To store longer, place in the freezer.