Lemon Curd

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  • 1/2 cup sugar
  • 2/3 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 4 egg yolks
  • 5 tablespoons of butter, cubed


  1. Mix egg yolks and sugar in a small saucepan until smooth.
  2. Place mixture over low heat then beat in lemon juice, zest and pieces of butter with a whisk.
  3. Continue stirring until mixture has thickened.
  4. Make sure to heat it on low, gradually, as not to scramble the eggs.
  5. Strain through a sieve, store in an airtight sterilized container.
  6. Lemon curd keeps, covered, in the fridge for 2 weeks.

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