Lemon Curd

Date Added: Feb 19, 2010 French Baking and Pastry
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Prep Time

10 mins

Cook Time

10 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


The best lemon tart or lemon pie filling, also a great for lemon bars.


  • 4  Each Egg, large
  • 1
  • 1/2  Cup(s) Sugar, granulated
  • 2
  • 6  Each Lemons, juiced and zested
  • 3
  • 3/4  Cup(s) Butter, unsalted, cold, cubed
  • 4


    1. In a mixing bowl, whisk eggs and sugar until smooth
    2. Pour the lemon juice in a pot and add half the zest
    3. Let the juice come to a boil, remove from heat and slowly whisk into the egg and sugar mixture
    4. Add the remaining lemon zest, slowly whisk in the cold butter, whisking until smooth
    5. Cover with plastic wrap, refrigerate for 2 hours

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