Lemon Curd

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 10 Minutes


3/4 cup sugar
1/2 cup unsalted butter
1 tablespoon grated lemon rind
1/2 cup fresh lemon juice (about 4 lemons)
2 large eggs, lightly beaten


Combine first 4 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually whisk about one-fourth of hot mixture into eggs, stirring constantly; add to remaining hot mixture. Cook, stirring constantly, 8 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool. Cover and chill completely.

Michelle G. Davis, Cleveland, Tennessee,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note