Recipe courtesy of Churro Co.
3 hr 35 min
35 min
1 quart


  • 3/4 cup sugar
  • 8 1/2 ounces fresh lemon juice 
  • 12 large egg yolks
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into cubes


Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over high heat. Reduce the heat to low to maintain a bare simmer.

Place the sugar, lemon juice and egg yolks in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken, 4 to 5 minutes.

Remove the bowl from the saucepan; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.

Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Refrigerate until set and chilled, at least 3 hours. (The curd can be made ahead and refrigerated up to 5 days.)

Cook's Note

This recipe would go great as a drizzle over french toast, oatmeal cookies, scones or even ice cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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