Lemon Curd

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  • Total: 20 min (plus 4-hour chilling)
  • Active: 20 min
  • Yield: 1 2/3 cups
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Ingredients

1 cup sugar

1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)

Pinch of salt

3 large eggs plus 3 egg yolks

4 tablespoons cold unsalted butter, cut into small pieces

Directions

  1. Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.
  2. Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
  3. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.