Fresh Lemon Curd

  • Level: Easy
  • Yield: 1 1/2 to 2 cups
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1 cup fresh lemon juice, about 16 lemons

3/4 cup sugar

8 egg yolks


  1. In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool.