Skip to main content
Epicurious
Cookbooks

Lemon Curd

Recipe information

  • Yield

    Makes 1 3/4 cups

Ingredients

6 large egg yolks
1 tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (from 3 lemons)
3/4 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces

Preparation

  1. Whisk together yolks, zest, juice, sugar, and salt in a heavy saucepan. Bring to a simmer over medium heat, whisking constantly. Cook until thickened, 8 to 10 minutes. Strain through a fine sieve into a bowl. Whisk in butter, one piece at a time, until smooth. Press plastic wrap directly onto surface, and refrigerate until cold, 1 hour or up to 1 day.

Martha Stewart's New Pies and Tarts
TagsCustardDessertLemonCitrusFruitGluten FreeNut FreeSimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.