Lemon Curd



  • 7 large egg yolks
  • 1¼ c + 2 tbsp granulated sugar
  • 4½ oz freshly squeezed lemon juice (4 large lemons)
  • Pinch of salt
  • 1 tbsp lemon zest
  • ½ c chilled unsalted butter, cut into pieces


  1. Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat.
  2. In a medium sized bowl beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. Mixture will be very thick at first.
  3. Add lemon juice and salt, whisk until smooth. Scrape and pour into top pan of double boiler set.
  4. Once the water reaches a simmer, reduce heat to low and place bowl over saucepan. Do not allow water to touch the bottom of the bowl or pan — this could scorch and possibly curdle the mixture.
  5. Stir with whisk constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
  6. Remove promptly from heat and immediately whisk in lemon zest to release oils.
  7. Add butter gradually, one piece at a time, whisking well to combine. Allow butter to melt completely before adding more.
  8. (optional) If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
  9. Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
  10. Try not to eat it all.


Thank you Wicked Good Kitchen

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