Lemon Curd

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Lemon curd makes a refreshing contrast to very sweet ingredients, such as berries and other fillings, such as when used in a cake. You can cook the curd two ways: in a bowl over simmering water or in a saucepan with sloping slides. In both cases, make sure the curd does not boil, or it will curdle.


  • 4 eggs or 10 egg yolks
  • cup sugar
  • Grated zest o


In heatproof bowl that fits over a saucepan, whisk together the eggs and sugar for 2 minutes, or until smooth and slightly pale. Whisk in the lemon zest and juice. Bring a few inches of water to a simmer in the saucepan and rest the bowl in the rim of the pan over, but not touching, the water. Make sure that no flame wraps around the bottom of the saucepan and overheats the edge of the bowl. Co