Lemon Curd


  • Lemon juice 160 g 5.64 oz 15.84%
  • Sugar 240 g 8.47 oz 23.76%
  • Eggs 160 g 5.64 oz 15.84%
  • Butter, cubed 450 g 15.87 oz 44.55%


  1. Combine the lemon juice, sugar, and eggs in a bowl and cook over a hot water bath until thickened, while whisking constantly.
  2. Take the bowl off the heat and add the butter, mixing it in with a handheld immersion blender.
  3. Cool at room temperature, keeping the bowl covered with plastic wrap.
  4. Once cool, reserve in the refrigerator until ready to use. Discard after 1 week.