Lemon Curd Spread

Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 to 3 cups

Source: Everyday Food, May 2007


  • 6 large eggs
  • 3/4 cup sugar
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 3/4 cup fresh lemon juice, (from about 4 lemons)
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces


  1. In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.

  2. Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.


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