Fresh Lemon Curd

Eliza Adam

lemon curd

Serving Size: Makes about 1½ cups

I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes…pretty much anything will go well with it!


  • 6 large egg yolks
  • ½ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • Grated zest of 1 lemon
  • Pinch of salt
  • ½ cup unsalted butter, cut into pieces


  1. Fill a double boiler or a large pot with an inch or two of water and bring to a simmer. Have a fine-mesh strainer over a medium-sized bowl
    ready nearby.
  2. Place egg yolks, sugar, lemon juice, zest, and salt in a heatproof bowl. Whisk the mixture slightly.
  3. Set the bowl containing the egg mixture over the double boiler or large pot; if necessary, adjust the heat to keep it just barely simmering. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and leaves a path on the back of the spoon. Cooking time is about 10 minutes; it’s important you don’t let the mixture boil.
  4. Immediately pour the curd through the strainer into the bowl you’ve had ready nearby. Then, stir in the butter, a few pieces at a time, blending well with a spatula after each addition. Press a piece of plastic wrap directly over the surface of the curd to prevent a skin from forming, then poke several slits in the top with a knife to let out steam. Cool the curd until lukewarm, then refrigerate until cold. You can keep in your refrigerator for 1 month or in the freezer for up to 3 months.