Lemon Curd

Southern Living


Makes about 1 1/3 cups


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3 large eggs
3 egg yolks
1/2 cup sugar
3 tablespoons grated lemon rind
1/2 cup fresh lemon juice
6 tablespoons cold butter, cut into pieces


Prep: 20 Minutes
Cook: 6 Minutes
Chill: 8 Hours

Pour water to a depth of 1 inch into bottom of a double boiler; bring to a boil. Reduce heat, and simmer. Whisk eggs and egg yolks in top of double boiler away from heat; whisk in sugar, rind, and lemon juice. Place over simmering water. Cook, whisking constantly, until curd thickens, about 6 minutes.

Remove top of double boiler from simmering water, and add butter, whisking until melted. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Press plastic wrap directly onto surface of lemon curd to prevent a skin from forming, and chill at least 8 hours.

Created date

April 2005