Lemon Curd

From joyofbaking.com. This recipe makes about 1½ cups and can be stored in the refrigerator for up to a week. I made it with Meyer lemons and it was amazing!


  • 3 large eggs (150 grams)
  • ¾ cup (150 grams) granulated white sugar
  • ⅓ cup (80 ml/grams) freshly squeezed lemon juice 2-3 lemons
  • 4 tablespoons (55 grams) unsalted butter room temperature
  • 1 tablespoon (5 grams) finely shredded lemon zest


  1. In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice.
  2. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick like sour cream and coats the back of a wooden spoon (165°F/74°C). This will take 10 minutes or more.
  3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Stir in the lemon zest.
  5. Cover immediately so a skin doesn’t form, and let cool. The curd will continue to thicken as it cools.