Easy Lemon Curd: FREE Virtual Cooking Class

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Easy Lemon Curd

Yield: about 2 cups

2/3 cup granulated sugar

2/3 cup fresh lemon juice

3 large eggs

3 ounces (6 tablespoons) unsalted butter, cut into cubes

1 tablespoon lemon zest

Pinch of kosher salt

Fill a large saucepan halfway with water and place over medium heat. Find a heat-proof bowl that fits over the top of the bowl, without touching the water. In the bowl add sugar, lemon juice, zest, and eggs. Whisk to combine. Place bowl over simmering water and whisk until the consistency of heavy cream and ribbon appear on the surface (ribbon stage), about 20 minutes / 183*F.

Remove from heat and fold in butter. Stir gently to incorporate. Press through a strainer and chill completely before using. Serve with biscuits or toast. It is delicious!

Equipment List:

  • whisk

  • double boiler or saucepan with heat safe bowl

  • citrus press

  • strainer

  • cooking spoon

  • microplane

  • kitchen thermometer, optional

Shopping List:

  • 6 ounces granulated sugar

  • 4 to 6 lemons

  • 3 large eggs

  • 3 ounces unsalted butter

  • Pinch of kosher salt

Do Before Class:

  • Simmer water in double boiler

  • Zest and juice lemons

  • Weigh and measure all recipe ingredients

  • Have tools and equipment within reach

  • Review recipe and have questions ready!

Stacy Horn