Lemon Curd

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: about 3 cups
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4 whole eggs

1 1/2 cups sugar 

2/3 cups lemon juice (from 4 to 6 lemons) 

Zest from 4 lemons 

6 ounces (1 1/2 sticks) butter, melted 


  1. Beat the eggs and sugar in heavy-bottomed sauce pan. Add the lemon juice, zest and butter. Heat the mixture to a boil, then remove from the heat and strain the mixture through a fine-mesh sieve.
  2. Transfer the lemon curd to an airtight container and store in the refrigerator for up to a few weeks.