Lemon Curd

  • Yield: 1 pint
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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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

  1. 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.

Let's Get Cooking!

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Anonymous

I admit I was hesitant regarding this recipe: 1/3 cup lemon juice? 4 Lemons, add water (if required). Had to be a typo, I thought. I looked at Mr. Brown's recipe at several other sites, all agreed. 1/3 cup. I decided to try it as written (mostly), because I do have a good deal of faith in his recipes. I did cook the mixture longer (18 minutes) and half-way through I increased the temperature under the double boiler to medium low. The thickening process just did not seem to be happening as expected. However, after adding the butter as directed, the curd began to thicken up more. With refrigeration after refrigeration the consistency is perfect. The only deviation from the recipe, as written, was that I grated the zest into the sugar, then mixed that with a fork before adding to the eggs. The curd is delicious, a bit tart, (I admit I lean towards tartness in my Key lime or Lemon pies and Margaritas) but not overly so and with excellent lemon flavor. Highly recommend this one.

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