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Extra-Smooth Lemon Curd
A "Gourmet" classic, this easy lemon curd recipe uses whole eggs, citrus, sugar, and butter to deliver silky, bright curd with the perfect sweet-tart balance.
👥 1 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 20 min👤 Shelley Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Whisk ½ cup lemon juice, 2 tsp. finely grated lemon zest, ½ cup sugar, and 3 large eggs in a 2-qt. heavy saucepan. Stir in 6 Tbsp. unsalted butter, cut into small pieces, and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about ⏱️ 6 minutes.
large eggs3
2
Transfer lemon curd to a bowl and cover surface of the curd with plastic wrap; chill until cold, at least ⏱️ 1 hour. Do Ahead: Lemon curd can be made up to 1 week ahead; keep chilled, with surface covered directly, in an airtight container. Editor’s note: This lemon curd recipe was first printed in the January 2001 issue of ‘Gourmet’; it has been updated for style. Head this way for more of our best lemon desserts →
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