Lemon Curd

By • July 11, 2013 • 5 Comments

422 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Everyone needs a recipe for lemon curd, and this is the easiest one of them all. All of the ingredients go into the pot, and away you go. Don’t be afraid of cooking the egg mixture over direct heat: the lemon juice and sugar will prevent the eggs from scrambling even when the mixture starts to simmer. Use the yolkier version if you want egg whites for meringues or pavlova. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012).Alice Medrich

Makes 1 1/2 cups

  • 3 large eggs, or 1 large egg plus 3 large egg yolks
  • Zest of 1 medium lemon
  • 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter, cut into chunks
  1. Set the strainer over a medium bowl.
  2. Whisk the eggs (or egg and yolks) in a small nonreactive saucepan to blend. Whisk in the lemon zest, juice, and sugar. Add the butter. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of the pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
  3. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl.
  4. Refrigerate until chilled before using. Lemon curd keeps in a covered container in the refrigerator for up to 1 week.
Jump to Comments (5)

Comments (5) Questions (1)

Default-small
Default-small
Cabbage_watercolor_green

about 1 month ago Jo B

best lemon curd ever, and so much handier to use whole eggs. The one thing I do differently is to add the zest after straining, per Rose L Beranbaum, as it makes it quicker and neater to strain.

Default-small

9 months ago NancyfromVictoria

I guess I could process this - water canning method?

Made it last night - wonderful!

Me-square

10 months ago Sara White

I just finished making this, and at the rate I'm spooning little tastes of it out of the bowl, it's never going to make it into the tart it was originally destined for, but I'm kind of okay with that because it's just that good. Definitely loving the foolproof, stress-free technique, too!

Img_1445

11 months ago CarlaCooks

I made this last night but with bergamot instead of lemon, and I used 3 whole eggs. Such a great recipe! The curd came out perfect. Thanks for this great technique.

Img_1445

2 months ago CarlaCooks

I made this again on Saturday to use as a filling for lemon meringue pie. I went with the 3 whole eggs method, used the zest from all 3 lemons, and had terrific results! The curd set perfectly and was nice and tart. This is the only way I'll cook lemon (or bergamot) curd from now on!