Lemon Curd Filling

Preparation info

  • Difficulty


  • Makes

    4 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


14 (to 18) large egg yolks, at room temperature 1 cup (237 ml) 9.2 ounces 260 grams
sugar cups 17.6 ounces 500 grams
unsalted butter (65° to 75°F/19° to 23°C) 13 tablespoons (1 stick plus 5 tablespoons) 6.5 ounces 184 grams
lemon juice, freshly squeezed and strained (about 7 large lemons) cups (296 ml) 11.1 ounces 315 grams
fine sea salt teaspoon . 2.5 grams


Have ready a fine-mesh strainer suspended over a medium bowl and a 4 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 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 lightly 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.

Remove cup/6.5 ounces/183 grams to a small bowl for the whipped cream and set it aside, covered, to cool, about 45 minutes. Scrape the remaining lemon curd into the 4 cup glass measure. You will need almost 3⅓ cups/31.7 ounces/900 grams to fill the pie shells.