Lemon Curd

Lemon curd is a great topper for many desserts such as cream puffs or any pastry. This will keep for 7 days tightly covered or up to 3 months frozen. The fresher of the eggs that you use will determine how vibrant and brightly colored your lemon curd is.


  • 1 cup of sugar
  • ½ cup of lemon juice
  • 1 tablespoon lemon zest
  • 7 egg yolks
  • ½ cup of unsalted butter


  • In the top of a double boiler mix together the sugar, lemon juice, lemon zest, and egg yolks
  • Place the double boiler over a pot of simmering water
  • Stirring occasionally, mix until it thickens
  • Strain through a fine-mesh sieve into a clean bowl
  • Let sit for about 20 minutes
  • Whisk in the butter until its completely incorporated
  • Strain again
  • Cover in plastic wrap directly on the surface to prevent skin
  • Refrigerate until well chilled before using in a pastery


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