Name: Lemon Curd Recipe (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 1/2 cups
Cuisine: American
Ingredients: 1/2 cup Lemon juice-freshly squeezed; 2 tbsp Lemon zest-from about 2 lemons; 1 cup Granulated sugar; 1/2 cup Unsalted butter-cut into cubes; 2 Large eggs; 2 Large egg yolks

Recipe tier

A bright and tangy lemon curd, perfect for spreading on toast, filling pastries, or enjoying by the spoonful.

Total 30 min

Serves 1 1/2 cups

Steps 8

Ingredients 6

Soundtrack the cook

Sunday sunshine · 46 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Lemon
cup 120 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Lemon zest-from about 2 lemons
Dairy & Sweeteners
1 cup 240 mL Granulated sugar
cup 113 g Unsalted butter-cut into cubes
2 100 g Large eggs
2 100 g Large egg yolks

Equipment

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Instructions

🎙️ Cook with voice coach

Combine Lemon juice, Lemon zest, and Granulated sugar in a heatproof bowl set over a saucepan of simmering water (double boiler).
Whisk constantly until the sugar is dissolved and the mixture is warm.
In a separate bowl, whisk together the Large eggs and Large egg yolks until lightly beaten.
Gradually whisk the egg mixture into the warm lemon mixture, whisking constantly to prevent curdling.
Add the Unsalted butter, one cube at a time, whisking until each cube is fully incorporated before adding the next.
Continue to cook, whisking constantly, for 8-10 minutes, or until the curd thickens enough to coat the back of a spoon.
Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps.
Pour the curd into a clean jar or container. Cover and refrigerate for at least 2 hours, or until chilled and set.