Lemon Curd

lemon-curd-filling
Photo by Christopher Baker
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  • Makes 1 3/4 cups
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    Nutritional Information

    Per Serving

    • Calories 158 calories
    • Calories 82 calories from fat
    • Fat 9 g
    • Sat Fat 5 g
    • Cholesterol 91 mg
    • Sodium 34 mg
    • Protein 2 g
    • Carbohydrate 18 g
    • Sugar 17 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 13 mg
  • April 2011

Ingredients

  1. Check 4 large eggs
  2. Check 1cup sugar
  3. Check 1tablespoon finely grated lemon zest
  4. Check 1/2cup fresh lemon juice
  5. Check pinch kosher salt
  6. Check 1/2cup (1 stick) unsalted butter, cut into pieces

Directions

  1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
  2. Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.