• Lemon Curd

    1 vote
    Lemon Curd
    Prep: 10 min Cook: 5 min Servings: 1
    by Now We're Cooking!
    34 recipes
    When made correctly, lemon curd - despite its rather unfortunate sounding name - is a creamy smooth explosion of tangy wow-ness for the palate. I tried this recipe for the first time to accompany some pound cake as a nice summery sweet with morning coffee. All I can say is Wow!!! Quick note - as I whisked in the ingredients, as I do with almost all recipes and ingredients, I incorporated each one individually as I went along and not all together at once. I don't know if it makes any actual difference, but I can't complain about the results.


    • 1/2 cup (1 stick) unsalted butter
    • 3/4 cup sugar
    • 1/2 cup fresh lemon juice (juice of about 6 smallish lemons)
    • 3 tablespoons finely grated lemon zest
    • Pinch of salt
    • 6 large egg yolks


    1. Melt butter in heavy medium saucepan over low heat to medium low heat; don't burn
    2. Remove pan from heat and whisk in sugar, lemon juice, zest, salt. Whisk in egg yolks until smooth
    3. Return the mixture to low heat, whisking constantly, and making sure that any sugar than may have settled to bottom of saucepan is incorporated fully
    4. Continue until mixture thickens, approx. 3-5 mins. Mixture should leave a path on the back of wooden spoon, but should not be allowed to boil.
    5. Once thickened, immediately put mixture through a strainer into a small bowl or other container. Let cool to room temperature. Cover and refrigerate until ready to serve. Will keep for about a month in the fridge, but seriously, you will be lucky if it isn't devoured by the end of the day.

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