Lemon Curd

Christopher Baker

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Makes 1 3/4 cups| Hands-On Time: 25m | Total Time: 2hr 25m

Ingredients

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

Directions

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.
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.

By Dawn Perry, May 2011

See Nutritional Information for this recipe »

Nutritional Information

Per ServingServing Size: 1/12 of recipe
Calories 158Calories From Fat 82

Fat 9g
Sat Fat 5g
Cholesterol 91mg
Sodium 34mg
Protein 2g
Carbohydrate 18g
Sugar 17g
Fiber 0g
Iron 0mg
Calcium 13mg

What does this mean? See Nutrition 101.

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Quick Tip

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons

Using this as a cake filling? After spreading the curd on the bottom cake layer, place the second layer on top and press gently. Step back and check that the cake is level and centered, then chill for 30 minutes before frosting.