Lemon Curd

Oxmoor House


Makes 2 1/2 cups


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1 1/2 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3/4 cup fresh lemon juice
4 egg yolks, lightly beaten
1 tablespoon grated lemon rind


Prep: 12 Minutes
Cook: 8 Minutes

Whisk together sugar, cornstarch, and salt in a medium saucepan. Stir in water. Bring to a boil over medium heat. Cook, whisking constantly, 1 minute; stir in lemon juice. Cook, whisking constantly, until mixture boils and thickens slightly. Remove from heat. Gradually stir about one-fourth of hot mixture into egg yolks; whisk into remaining hot mixture. Return to heat, and cook, whisking constantly, 3 minutes. Remove from heat. Stir in lemon rind. Cool completely. Cover and chill thoroughly.

Tip: To quickly chill Lemon Curd, place saucepan in a large bowl of ice water for 5 minutes or until completely chilled, stirring often.

Created date

November 2004