Lemon Curd for Red Currant and Lemon Tartlet

Makes 1 1/2 cups

This lemon curd is for the Red Currant and Lemon Tartlets recipe.


  • 6 large egg yolks

  • ¾ cup sugar

  • ½ cup freshly squeezed lemon juice (from 4 lemons)

  • Grated zest of 2 lemons

  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces


  1. Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.

  2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth.

  3. Strain mixture through a fine sieve into a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Cook's Notes

Store lemon curd refrigerated in an airtight container up to 2 days.

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