lemon curd in a jar with fresh lemons

Lemon Curd

Course brunch, Dessert, dips, pastries, sauces, spreads
Cuisine American
Keyword brunch, coffee cake, dessert, dips, pasires, sauces, spreads, Sweet Breads
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Giselle Raymond, Culinary Curator


  1. Ingredients

    1 cup sugar

    1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice

    8 large egg yolks


1/4 teaspoon coarse salt

    1 1/4 sticks unsalted butter cut into 1/2-inch pieces


    Before heating, in a medium saucepan whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

    Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.

    Press plastic wrap against the surface of curd and refrigerate until cool.

    Store in an airtight container for up to 2 weeks