Tangy Lemon Curd

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

Total Time:
20 mins
2 cups


  • 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


  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.

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