Lemon Curd


  • 4 large egg yolks
  • 1/2 cup + 1 tbsp. sugar
  • 1/2 cup lemon juice, freshly squeezed
  • 3 tablespoons unsalted butter, softened
  • pinch salt
  • 1 lemons finely grated zest


  • Beat the yolks and sugar until well blended in a non-reactive saucepan. Stir in the remaining ingredients except the lemon zest.
  • Cook over medium low heat, stirring constantly, until thickened. It will thickly coat a wooden spoon but will remain liquid enough to pour when done. As is cooks, the mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. Do not allow to boil.
  • After the curd has thickened, pour at once into another container passing through a strainer. Press all except the course ending material through with the back of a spoon. Discard the residue. Stir in the lemon zest and cool. Pour into an airtight container. The curd will continue to thicken while chilling.


  • Description:
  • "Perfect for filling cakes, mixing with whipped cream and filling
  • pies.....delicious."
  • Yield:
  • "1 cup"
  • SOURCE: Apple Charlotte