Lemon Curd

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Egg-Files

Rated: 5 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
15 min
Level:
--
Yield:
1 pint

Times:

Prep: 5 min
Inactive Prep: --
Cook: 15 min
Total:: 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Creole Christmas Fruit Cake with Whiskey Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Lemon Curd
Laura Mesa, AZ 11-05-2009
Flag

Tasty
Rated: 4 stars out of 5

I made this because I had some leftover egg yolks from making meringues and I didn't just want to pitch them. I used 5 egg... yolks, but only 2 lemons. 2 lemons easily got me the 1/3 cup of lemon juice (and then some). Thus, I only added the zest of 2 lemons. It tastes fantastic! Maybe even a little tart than the pre-made curd you buy at the grocery store. I plan to use it to make lemon chicken later this week. Read more
recipe Lemon Curd
Samantha Rougemont, NC 10-25-2009
Flag

Wonderful, but strain it!
Rated: 5 stars out of 5

This stuff tastes great, has a beautiful texture. BUT! I can't believe how much zest is in it and nothing in the recipe out... getting it out. One bite and I had a piece of it stuck in the back of my throat for hours. Maybe my zester doesn't grate it fine enough if it's supposed to be left in there? This was easily remedied by pushing it through a fine mesh strainer before chilling. It didn't dilute the flavor at all. I lightened it slightly with a little whipped cream and made mini pavlovas with it. Shape the individual meringues like clouds with the back of a spoon, and create a depression in the center to hold the curd. Top with fresh berries and you have a gorgeous dessert worthy of any gourmet meal. Read more
recipe Lemon Curd
irma powder spring, GA 10-09-2009
Flag

saludos
Rated: 5 stars out of 5

hola senor alton verdaderamente lo queria felicitar por sus exelente manera de explicar las recetas y con la... mayor alegria del mundo deje decirle que soy su fans # 1 y sus recetas son formidables y el mayor deseo del mundo es conocer su persona buena suerte y que dios lo bendiga. atte. irma jaramillo de atlanta ga. byeRead more
recipe Lemon Curd
Sandra Rockford, IL 06-26-2009
Flag

Sweet - tart and refreshing
Rated: 5 stars out of 5

I was looking for a way to use up egg yolks and found this recipe. Can not believe how many uses I have found for... it. Drizzled over ice cream (after heating curd slightly to thin), piped into mini philo cups, spread on morning muffins and used instead of strawberrys (for a strawberry hater) over shortcake. Definatly worth keeping on hand for a quick dessert fix.Read more
recipe Lemon Curd
K Irvine, AR 01-16-2009
Flag

versatille, easy recipe
Rated: 5 stars out of 5

Excellent! I found it to too sweet and buttery the first time, so I cut down the butter to 2 tbsp and the sugar to 1/2 C of... honey for the stronger, more tart taste that I prefer. I've also added 1/4 tsp lavender for a spin on the usual flavor. It's delicious either way.Read more
recipe Lemon Curd
Harriett Dublin, GA 12-05-2008
Flag

The Absolute BEST
Rated: 5 stars out of 5

Easy, delicious and beautiful in color. Will use this recipe many more times.