Lemon Curd


  • ½ cup (1 stick) unsalted butter
  • 1¼ cups sugar
  • Finely grated zest and juice of 2 large or 3 small lemons
  • 3 eggs, beaten


Put the butter, sugar, and the lemon zest and juice into a double boiler, or into a bowl set over a saucepan of barely simmering water. Stir the mixture with a wooden spoon until the sugar has completely dissolved.

Remove the pan from the heat and strain in the beaten eggs. Replace the saucepan over a low heat and stir the contents until the mixture thickens and coats the back of the wooden spoon. Pour into warm sterilized jars and seal.