Dessert Buffet: Lemon Curd

Makes 2 3/4 cups


  • 14 large egg yolks

  • Grated zest of 2 lemons

  • 1 ¼ cups freshly squeezed lemon juice

  • 1 ¾ cups sugar

  • 4 ½ tablespoons chilled unsalted butter, cut into pieces


  1. In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.

  2. Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.

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