Lemon Curd

Preparation info

  • Yield

    2 cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Here is a tangy lemon curd recipe. Lemon curd is best used the day it is made. After that, it picks up a metallic flavor that yon can taste on the roof of your month.


  • 9 large egg yolks
  • 3 large eggs
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice


Put the egg yolks, eggs, and sugar in a stainless steel bowl. Whisk them together and then stir in the lemon juice.

Put the bowl over a pot of simmering water and stir continually with a rubber spatula. When the curd starts to thicken, switch to a whisk. Cook the curd until thick. This will take about 5 minutes.

Strain the curd into a glass or plastic container and cover the surface directly with plastic wrap. This prevents a skin from forming.

Refrigerate the curd for several hours until cold. Use as directed.