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5 from 1 vote
Lemon Curd
Prep Time
10 mins
Total Time
10 mins
Author: Kitchen Nostalgia
  • 2 lemons juice and zest
  • 7 Tbsp sugar 3.5 oz; 100 g
  • 3.5 Tbsp butter 1.7 oz; 50 g
  • 2 eggs fresh
  1. In a small saucepan combine lemon juice, lemon zest, sugar and butter. Cook in a double boiler until butter is melted.
  2. In a bowl, mix eggs with a fork until egg white and yolk are combined. Slowly pour in lemon and butter mixer, whisking constantly.
  3. Return to saucepan and cook on moderate heat until mixture thickens, about 10 minutes (or less), stirring constantly. Do not allow to boil or eggs will curdle.
  4. The curd is cooked when it reaches 170°F. You can check that it is cooked when your finger leaves a clear path on the back of a spoon. The curd will continue to thicken as it cools. If in the end you have bits of cooked and curdled egg whites in your lemon curd, you can strain it through a colander.
  5. Pour into sterilized jar. It will last about a week in the refrigerator and a few months in the freezer. It doesn’t freeze solid, so you can spoon out when you need it.