Lemon Curd Glaze

Preparation info

  • Difficulty


  • Makes

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


3 (to 4) large egg yolks, at room temperature tablespoons (52 ml) 2 ounces 56 grams
granulated sugar ½ cup minus ½ tablespoon 3.3 ounces 94 grams
unsalted butter (65° to 75°F/19° to 23°C) 3 tablespoons 1.5 ounces 42 grams
lemon juice, freshly squeezed and strained (about 3 large lemons) ¼ cup plus ½ tablespoon (66 ml) 2.5 ounces 71 grams
fine sea salt a pinch . .


Have ready a fine-mesh strainer suspended over a 2 cup glass measure with a spout.

In a medium heavy saucepan, whisk the egg yolks, sugar, and butter until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula and scraping down the sides of the pan as needed, until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the spatula. Do not let it come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling.

When the curd has thickened and will pool when a little is dropped onto its surface (an instant-read thermometer should read no higher than 186°F/86°C), pour it at once into the strainer and press it through. Avoid scraping the saucepan because the residue is thicker and will mar the surface of the cheesecake.