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Lemon Curd

Lemon Curd

This flavorful lemony spread is one of the quintessential elements of a traditional English tea service. Delicious served with cakes, cookies, biscuits, and scones, it is also a nice accompaniment to fresh berries with a dollop of creme fraiche or whipped cream.

  • Prep Time: 5 minutes
  • Total Time: 17 minutes
  • Yield: 2 cups


  • 3/4 cup fresh lemon juice
  • 8 large egg yolks
  • 1 cup sugar
  • 1 stick unsalted butter, cubed and cold
  • pinch of salt


  • In a small mixing bowl whisk together the lemon juice,egg yolks and sugar until the sugar is mostly dissolved.

  • Pour the mixture into a nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon (this happens at about 170 degrees F) -- take sure not to over cook the curd or the eggs will curdle. Remove from the heat and immediately transfer to a clean, heatproof, nonreactive bowl. Stir in the butter, 1 tablespoon at a time. Cool the curd to room temperature, then transfer to a resealable container and refrigerate until ready to use. The curd will continue to thicken as it cools. The curd can be stored in the refrigerator for up to 3 weeks in an air-tight resealable container.

Recipe Details