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Incredibly Rich Lemon Curd

This do-it-yourself version of Stonewall Kitchen's luscious curd is perfect with white toast and delectable with Bakewell Cream Biscuits.

slideshow More Terrific Condiments

  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1/2 cup fresh lemon juice, strained
  • 1/2 cup sugar
  • 3 large egg yolks


  1. In a medium bowl set over a saucepan of simmering water, melt the butter with the lemon juice and sugar, stirring occasionally, until the sugar is dissolved. Whisk in the egg yolks, 1 at a time, and cook over moderately high heat, whisking constantly, until the curd is very hot to the touch and the consistency of loose sour cream, about 15 minutes. Strain the curd into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate before serving.

Make Ahead

The curd can be stored in the refrigerator for up to 1 week.

Contributed By Published March 1999

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