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🍋 Lemon Curd

Lemon Curd

⏲ Total Time
30 minutes

🧂 Ingredients

  • 🍋 3 lemons
  • 🍬 1.5 cup sugar
  • 🧈 0.25 lb butter
  • 🥚 4 eggs
  • 🍋 0.5 cup lemon juice
  • 🧂 0.13 tsp salt

🍳 Cookware

  • 1 peeler
  • 1 food processor
  • 1 2 quart saucepan, double boiler, or bain-marie
  • 1 fine mesh sieve

📝 Instructions

Step 1

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Step 2

Cream the room temperature butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Step 3

Pour the mixture into a 2 quart saucepan, double boiler, or bain-marie and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170°F, or just below simmer. Remove from the heat and pass through a fine mesh sieve and cool or refrigerate.


It is best to sieve the mixture while it is still hot.

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