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Lemon Curd

Course Breakfast, Dessert, filling, spread
Keyword dessert, filling, lemon, lemon curd
Prep Time 5 minutes
Cook Time 30 minutes
cooling 3 hours


  • 1 stick unsalted butter softened
  • 1 1/2 cup granulated sugar
  • 4 lg whole eggs
  • 1 lg egg yolk
  • 1/4 cup lemon zest
  • 1/2 cup lemon juice
  • pinch salt


  • Whisk sugar, butter and lemon zest
  • Add whole eggs and egg yolk whisk to combine then mix in lemon juice and pinch of salt. Now don't freak out...it will look awful at this point. But it gets better. Trust me.
  • Add mixture to sauce pan and over low heat begin to cook stirring constantly.
  • Its starts to look pretty good, as you can see I don't worry about the lemon seeds we are going to strain them out later.
  • Cook until it starts to thicken, do not let it boil. Check for nappe, it will coat the back of a spoon and when you make a stripe it will stay there.
  • If you want another way to test for doneness you can use your thermometer, you are looking for a temperature of 170 degrees
  • Strain. Capturing any lemon seeds, or yucky egg bits.
  • Place over an ice bath to cool, then place plastic wrap directly on top of the curd and place in the fridge to continue cooling for at least 2-3 hours.


Now how do I use lemon curd in my kitchen...besides slathering it on everything? I love to fill cakes and pastries with it. Tarts, cakes, donuts, turnovers, cheese cake topper... Its amazing on croissants, on a nice piece of pound cake. Can you tell that I like lemon curd. by the way,  I make other "curds" pretty much the same way. Lime, passion fruit, grapefruit... Have fun with it! Enjoy!