Rating: 3.5 stars
102 Ratings
  • 5 star values: 31
  • 4 star values: 27
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 6

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Credit: Christopher Baker

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 25 mins
Yield:
Makes 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

158 calories; fat 9g; saturated fat 5g; cholesterol 91mg; sodium 34mg; protein 2g; carbohydrates 18g; sugars 17g; calcium 13mg.
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