Lemon Curd

Name: Lemon Curd
Total time: 4 h 30 min
Yield: Makes about 3 cups (720 ml)
Cuisine: American
Ingredients: 12 egg yolks; 2¼ cups (450 g) granulated sugar; 2 tablespoons cornstarch, optional; 1 tablespoon grated lemon zest plus ¾ cup (180 ml) fresh juice (from 5 large lemons); 1 tablespoon grated lemon zest plus ¾ cup (180 ml) fresh juice (from 5 large lemons); 1 tablespoon grated lemon zest plus ¾ cup (180 ml) fresh juice (from 5 large lemons); ¼ teaspoon kosher salt; ¾ cup (170 g) cold unsalted butter, cut into ½-inch (12 mm) pieces

Preparation info

Makes about
3
cups

Difficulty
Easy
Ready in
4 hr 30

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

While I could eat lemon curd by the spoonful, this recipe was originally created to be the filling for my Lemon-Cheese Layer Cake. It’s also great as a topper for Pavlovas, or spooned over store-bought cheesecake for an impressive, easy dessert.

Ingredients

12 egg yolks
2¼ cups (450 g) granulated sugar
2

Americas
United States
Garnish
Vegetarian
Gluten-free
South America

Method

In a medium heavy saucepan, whisk together egg yolks, granulated sugar, cornstarch (if using), lemon zest and juice, and salt until combined. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick and coats the back of the spoon, 8 to 10 minutes. Remove from heat. Add cold butter; stir until melted and smooth.
Pour mixture throug