Lemon Curd

  • Serves

    makes about 4 cups


This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.


  • 1 13 cups sugar
  • 14 cup lemon zest
  • 8 egg yolks
  • 6 whole eggs
  • 1 12 cups fresh lemon juice
  • 8 tbsp. unsalted butter, cut into 1⁄2" pieces and chilled


Step 1

Whisk together the sugar, lemon zest, egg yolks, and eggs in a 4-qt. saucepan. Whisk in the lemon juice and cook, stirring, over medium heat, until the mixture begins to simmer and thicken. Remove from heat; whisk in the butter 1 piece at a time until incorporated. Strain the curd through a sieve set over a large bowl; press plastic wrap onto surface. Chill before using.

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