Lemon Curd

  • Serves

    makes 1 1/4 Cups

Delicious combined with whipped cream for the Raspberry Tart with Lemon Curd Whipped Cream, this lemon curd is also wonderful added to buttercream frostings or slathered between cake layers.


  • 2 egg yolks
  • 1 whole egg
  • 6 tbsp. sugar
  • 13 cup fresh lemon juice
  • 12 tsp. finely grated lemon zest
  • 5 tbsp. cold butter, cut into pieces


Step 1

Whisk together egg yolks, whole egg, sugar, lemon juice, and lemon zest in a medium mixing bowl until well combined.

Step 2

Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8–10 minutes.

Step 3

Whisk in butter, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.