Lemon Curd

Recipe courtesy Alton Brown

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

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

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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.

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Comments & Reviews

recipe Lemon Curd
Debbi Liberty Lakeww, WA 09-06-2009
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Pucker Up!
Rated: 5 stars out of 5

This is excellent! Easy to make and it freezes well. I prefer a little less sweet so reduced the sugar to 1/2 cup but this is... well worth making.Read more
recipe Lemon Curd
Shannon Clayton, NC 06-11-2009
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Fantastic!
Rated: 5 stars out of 5

This was easy to make and tasted great. I made it to accompany lemon ricotta pancakes and it was fantastic!!
recipe Lemon Curd
Lisa Enfield, CT 04-07-2009
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So easy, so good!
Rated: 5 stars out of 5

I am a culinary student and decided to try this recipe since the formula looked so easy. This was for a final project I had... and it came out perfect! Taste, consistency - everything. Got great reviews on my dish - thank you, Alton!!! Hey, when will new episodes of "Good Eats" be back????Read more
recipe Lemon Curd
Christina Conifer, CO 03-24-2009
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Elegantly simple!
Rated: 5 stars out of 5

This recipe was simple and straight forward. As others mentioned, I didn't need 4 lemons to get my 1/3 cup of juice. One... step I added just because I wanted my kids to try it, is I strained out the zest after the thickening process and before adding the butter. It made for a light yellow smooth curd. Now on to my lemon poppy seed muffin recipe..... Thanks, Alton!Read more
recipe Lemon Curd
Katie Villa Rica, GA 03-21-2009
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The best lemon curd ever!
Rated: 5 stars out of 5

I made this recipe today for the first time to use as a filling in my lemon cake. It turned out amazing! I mixed a few... spoonfuls of it up in some fresh and lightly sweetened whipped cream and it made an awesome lemon curd cream filling for my cake. Thank you, Alton!Read more
recipe Lemon Curd
Mary iowa city, IA 04-22-2008
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Reminds me of the lemon curd in the best resorts
Rated: 5 stars out of 5

WOW! Alton has done it again. I've had lemon curd with scones and several "High Teas." Most recently, we had it at Caneel Bay... on St. John, USVI. It was out of this world. For that reason, I had no hope of recreating it. Then I stumbled on this recipe. It's just as good, if not better. I used one huge lemon that was really juicy and it gave enough juice for the 1/3 cup. For that reason. I didn't use more lemons. The mix became a little paler in appearance and foamed just a bit. I added butter then and it turned out perfectly. Thanks again Alton.Read more