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Lemon Curd


  • 3 lemons
  • 1 cup sugar
  • 1/2 cup unsalted butter at room temperature
  • 4 eggs at room temperature
  • 1/2 cup lemon juice
  • 1/8 tsp salt


  • Start by zesting all 3 lemons.
  • In a food processor, combine the sugar and the lemon zest until the zest is super finely minced amongst the sugar.
  • Juice all 3 lemons. If they do not yield 1/2 cup of juice, you can add water to make up for it, or if you have more lemons, you can juice them until you have enough.
  • If you have a doubler-boiler, you will want to use it for the next step. If not, a simple saucepan with a bowl placed on top with work just fine. Fill the bottom pan 1/3 of the way with water and bring to a boil. Reduce heat, but allow the water to continue to simmer.
  • While the water is coming to a boil , using the top pan of the double-boiler or in a medium bowl, whisk together eggs and sugar until well combined. Whisk in the lemon juice.
  • Place the pan or bowl over the pot with hot water, and whisk constantly, until the curd has thickened, about 8-10 minutes. You want to take this step slowly, to ensure you don't scramble your eggs.
  • Once the curd has thickened, remove it from the heat, and stir in your butter, whisking until the butter has completely melted.
  • Transfer the curd to a bowl, and cover with a piece of plastic wrap directly on the surface of the curd to prevent a film from developing.
  • Place in the refrigerator until completely chilled.
  • Use the curd for pie, spread it on toast, or eat it by the spoonful.
  • Lemon curd will keep well in the refrigerator for up to one week.


Culinary Cool Original recipe