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Under 30 Minutes

Under 30 Minutes

Lemon Curd

  • prep: 20 mins
    total time: 20 mins
  • yield: Makes 2 cups




  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Cook's Note

To store, refrigerate in an airtight container, up to 2 weeks.


  1. Step 1

    In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  2. Step 2

    Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  3. Step 3

    Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Everyday Food, September 2009



Reviews (10)

  • 16 Apr, 2013

    You have omitted a VERY important step in the written directions- the ice bath that the glass bowl sits in after the curd comes off the heat and goes through the sieve. PLEASE correct this so others don't have to throw away their runny curd too.

  • 12 Dec, 2012

    I made the lemon curd recipe from Martha's December Living magazine. The directions say to "seal", I assumed that meant to seal the canning jar, but for how long? I don't want to continue to cook the curd.

  • 6 Apr, 2012

    This isn't the best lemon curd I've ever made, but it's good. It's a little more eggy than I usually prefer. The tart flavor is just perfect, though--lemony and not overly sweet.

  • 2 Oct, 2011

    why is the salt listed as an ingredient in the lemon curd?

  • 20 Sep, 2011

    The recipe looks delicious. I can't wait to make it at home :)
    1 1/4 sticks of butter - what would be the weight of that?
    We have different butter stick sizes where I live.

  • 9 Aug, 2011

    I couldn't believe how easy this was. So so so good. Tangy enough to have some kick but not sour. Ooh, I could eat this stuff all day.

  • 8 Jan, 2011

    Two thirds of a cup of lemon juice, so just under one cup.

  • 15 Aug, 2010

    the recipe states 2/3 c fresh lemon juice

  • 6 Feb, 2010

    1 cup

  • 4 Oct, 2009

    Please specify how much lemon juice to add. Thank you.