Lemon Curd

Course Dessert
Total Time 20 minutes


  • Juice of 2 medium-sized lemons (approx. ¼ cup)
  • cup Water
  • ½ cup White Granulated Sugar
  • 8 Egg Yolks
  • Grated Rind of 1 Lemon
  • 2 tbsp Unsalted Butter


  1. In a small saucepan stir the lemon juice, water and granulated sugar.

  2. Bring to a gentle boil and remove from heat to cool.

  3. Combine egg yolks, cooled syrup and grated lemon peel in a double boiler.

  4. With a wire whisk, stir mixture until it thickens enough to form a ribbon as it falls from the whisk.

  5. Remove from heat, and fold in the butter. Cool.

  6. Spoon mixture into baked tartlets or use as a spread for toast.

Recipe Notes

Keeps refrigerated in a glass jar for 1 week and frozen for several months.

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