Go Back

Lemon Curd



  • cups unsalted butter
  • cups sugar
  • ¾ cup fresh lemon juice
  • ¼ tsp salt
  • 12 large egg yolks, beaten


  • Melt butter in a medium saucepan over low heat. Remove from heat; stir in sugar and next 2 ingredients. Spoon about 1/2 cup of the warm butter mixture into the egg yolks. Whisk well to combine. Whisking constantly, whisk egg yolks into the butter mixture in the saucepan. Place over low heat. Cook, whisking constantly, until 170˚ is reached, about 10 minutes. Pour into a mixing bowl placed over an ice water bath. Whisk to cool curd to room temperature. This prevents the yolks from curdling while cooling. Whisk well if curd develops a layer on top while sitting.
Lemon Curd Copyright © Rebecca Lang Cooks | rebeccalangcooks.com