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Tangy Lemon Curd

  • TOTAL TIME: 20 MIN Plus cooling
  • SERVINGS: Makes 2 cups
  • MAKE-AHEAD

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

  1. 3 large eggs
  2. 3/4 cup sugar
  3. 1 teaspoon finely grated lemon zest
  4. 1/2 cup fresh lemon juice
  5. 1 1/2 teaspoons unflavored powdered gelatin dissolved in 2 tablespoons of water
  6. 1 1/2 sticks unsalted butter, cut into cubes
  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.