Active Time
Total Time
20 MIN
Serves : Makes 1 2/3 cup

How to Make It


In a large heatproof bowl, whisk the egg yolks with the sugar, lemon zest and juice. Set the bowl over a medium saucepan of simmering water and cook, stirring constantly with a wooden spoon, until thickened, 6 to 8 minutes. Remove from the heat and stir in the butter, one piece at a time, until incorporated. Place a piece of plastic wrap on the surface of the curd and refrigerate until chilled, about 30 minutes.

Make Ahead

The lemon curd can be refrigerated for up to 3 days.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5