Lemon Curd Filling

Preparation info

  • Difficulty


  • Makes

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


8 (to 12) large egg yolks, at room temperature ½ cup plus 4 teaspoons (138 ml) 5.2 ounces 149 grams
sugar cups 10.6 ounces 300 grams
unsalted butter (65° to 75°F/19° to 23°C) 8 tablespoons (1 stick) 4 ounces 113 grams
lemon juice, freshly squeezed and strained (about 4 large lemons) ¾ cup (177 ml) 6.7 ounces 189 grams
powdered gelatin (see Note) ½ teaspoon . 1.5 grams
fine sea salt ¼ teaspoon . 1.5 grams


Have ready a fine-mesh strainer suspended over a 4 cup glass measure with a spout and a 1 cup or larger 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, gelatin, 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 thickly when a little is dropped on its surface (an instant-read thermometer should read no higher than 196°F/91°C), pour it at once into the strainer and press it through.