Top | Jamsa, Salsas, Sauces, Condiments

Lemon Curd

(recipe, Katie Hickey)


This recipe makes a lot, but it freezes very well.


  1. 1 Tbsp. plus 2 teaspoons finely grated fresh lemon zest
  2. 1 cup fresh lemon juice
  3. 1⅓ cups sugar
  4. 4 large eggs
  5. 1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces (or less- less butter = less rich, but less potential graininess and more lemon flavor)


  1. Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
  2. Add butter and stir until all butter is melted and incorporated. Immediately pour curd through a fine sieve into a bowl, then chill, covered.