See more
Lemon Curd

Lemon Curd



Oxmoor House JULY 2004

  • Yield: Makes 2 1/2 cups
  • Cook time: 8 Minutes
  • Prep time: 12 Minutes


  • 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


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.


Go to Full Version of

Lemon Curd Recipe