Lemon Curd for Puff Pastry Eggs

2 cups

Use to make Puff Pastry Eggs.


  • 8 large egg yolks

  • Finely grated zest of 2 lemons

  • ½ cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

  • 1 cup sugar

  • teaspoon salt

  • 1 ¼ sticks (10 tablespoons) unsalted butter, cold, cut into pieces


  1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.

  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring, until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

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