Lemon Curd

Author Debi


  • 4 large egg yolks
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1/2 cup 1 stick unsalted butter, diced
  • 1/2 cup sugar


  1. Whisk yolks and eggs in medium bowl to blend. Set aside.
  2. Combine lemon juice, butter, and sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves.
  3. Gradually whisk 1/3 of hot butter mixture into eggs, whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometer inserted into mixture registers 180° F, about 5 minutes (do not boil). (If you don’t have a candy thermometer, wait until the mixture thickens and coats the back of a wooden spoon.)
  4. Pour lemon curd through strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight.
  5. Can be made up to 1 week ahead. Keep refrigerated.

Recipe Notes

This recipe will make more lemon curd than you need for the tiramisu. Package it in a pretty jar as a gift, or keep it for yourself to eat with biscuits, scones, or crackers.