Lemon Curd

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Use lemon curd as a filling between cake or trifle layers, dollop on yogurt, cheesecake, pie, to sweeten a homemade vinaigrette, as a dip for chocolate coated pretzels or on a cheese plate.   Try this recipe using meyer lemons, limes, blood oranges or oranges.


  • 6 egg yolks
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1 stick (4 ounces) butter, cut into tablespoon sized pieces


  1. In a medium metal bowl, large enough to fit over a medium saucepan, whisk the egg yolks and sugar until creamy.
  2. Fill a medium saucepan with 2 inches of water and bring to a simmer. Reduce heat to low and continue to simmer.
  3. Place the bowl over the saucepan, being sure not to touch the water, whisk the lemon juice and peel into the egg mixture. Whisk constantly for 10-15 minutes, until the mixture has thickened or coats the back of a spoon. If necessary, add more water to the saucepan.
  4. Whisk in the butter, a tablespoon at a time, until smooth. Remove from heat cover with plastic wrap directly onto the surface and cool.
  5. Keep refrigerated for up to 2 weeks or freeze.