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Lemon Curd


This velvety smooth and creamy curd is delightfully bright and refreshing! It's easy to make and full of sunny citrus!


  • 1/3 cup lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cold butter


  1. Whisk the lemon juice, eggs, egg yolks, and sugar in a nonreactive bowl.
  2. Set bowl over a pan of simmering water without allowing the bowl to touch the water.
  3. Whisk constantly until thickened and the temperature reaches 160 degrees F.
  4. Remove the bowl from the simmering water and whisk in butter.
  5. Strain the curd into a nonreactive bowl.
  6. Press plastic wrap over the surface of the curd and refrigerate until chilled.


The bowl you use should be nonreactive such as stainless steel or glass to prevent the curd from taking on a metallic taste.
The water should be simmering, not boiling. The bottom of the bowl should not touch the water.
Heat the curd until it reaches 160 degrees F. It should coat the back of a spoon. When you run the spoon along the bottom of the bowl, it should leave a path.
The curd can be kept in the refrigerator for 1-2 weeks or in the freezer for up to 2 months. Set in the refrigerator overnight to thaw.
Curd can be made with lime, orange, and pink grapefruit juices or even fruits like raspberry, mango, and passionfruit.