- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoons lemon zest
- 1/2 cup unsalted butter cubed and room temperature
Bring a small saucepan of water to a simmer and place a heatproof bowl on top.
Add in the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked. The curd is thick enough when it coats the back of a spoon and holds a line when you draw your finger through it.
Remove the bowl from the heat and whisk in the butter.
Place plastic wrap on top of the bowl so that it is touching the curd-- this will help keep a skin from forming.
Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container, preferably a glass jar.
Store in the refrigerator for up to 1 week.
- For a thicker, pudding-like consistency, cook the lemon curd a few minutes longer.
- Read the blog post for tips and uses for lemon curd.
Serving: 1g | Calories: 212kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 147mg | Sodium: 38mg | Sugar: 17g
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.