Lemon Curd

As seen on

once upon a chef

Total Time

25 Minutes, plus at least 4 hours to chill

Prep Time

15 Minutes

Cook Time

10 Minutes

Rating

(10)

Ingredients

3 cups

1½ cups sugar
4 large eggs
2 teaspoons lemon zest (from 2 lemons)
½ cup lemon juice (from 3 lemons)
⅛ teaspoon salt
1 stick (½ cup) unsalted butter, cut into 8 pieces

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Preparation

Inline ingredients (beta)

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Step 1

In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt.

Step 2

Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer.

Step 3

Off the heat, add the butter all at once and whisk until melted and evenly incorporated.

Step 4

Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired.

Step 5

Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.

Chef’s notes

Make-Ahead/Freezer-Friendly Instructions:

Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator.

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Seasonal Recipes

Skill Level

other

Lemon Curd

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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