Tangy Lemon Curd

Serve any leftovers of this delightfully sweet and tart citrus curd with plain butter cookies, gingerbread or toast.


Slideshow:  Great Holiday Cookies


  • Total Time:
  • Servings: Makes 2 cups
  • Time(Other): Plus cooling

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  • 3 large eggs
  • 3/4 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 1/2 teaspoons unflavored powdered gelatin dissolved in 2 tablespoons of water
  • 1 1/2 sticks unsalted butter, cut into cubes

How to make this recipe

  1. In a medium heatproof bowl, whisk the eggs with the sugar, lemon zest and lemon juice. Set the bowl over a saucepan of simmering water and whisk over moderate heat until thickened, about 6 minutes. Whisk in the gelatin until melted. Remove from the heat and whisk in the butter. Strain the lemon curd through a fine sieve and refrigerate until chilled and set, about 1 hour.

Make Ahead

The lemon curd can be refrigerated for up to 2 days.

Contributed By Published December 2010

489826 recipes/tangy-lemon-curd 2013-12-06T23:53:23+00:00 Kevin Sbraga winter|desserts|puddings-and-custards|make-ahead december-2010,Kevin Sbraga,top chef,lemon curd,citrus curd recipes,tangy-lemon-curd 489826

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