Lemon Curd

Makes 1 pint


  • 1⅓ cups sugar
  • pinch of kosher salt
  • 5 eggs, lightly beaten
  • juice of 5 medium lemons
  • 2½ sticks cold unsalted butter, cubed

Special Equipment

  • medium size saucepan
  • medium size heatproof bowl (that fits on top of saucepan)
  • candy thermometer
  • whisk


  1. On medium heat, bring a medium saucepan filled ⅓ of the way with water to a simmer
  2. Add a medium size heat-proof bowl that fits on top of the saucepan without touching the water (or use a double boiler) and whisk together sugar, salt and eggs until combined
  3. Slowly whisk in lemon juice
  4. Slowly heat over medium, stirring occasionally with a rubber spatula, scraping down the sides and bottom of the bowl. The curd will start thickening.  Check temperature with a candy thermometer until mixture reaches 180º; this can take 1-2 hours
  5. Remove from heat and allow to cool over an ice bath or let sit at room temperature until it reaches 105º
  6. Slowly whisk in cubed butter until melted and smooth
  7. Refrigerate and chill until serving (this will also help the curd reach a firmer texture, like a soft mayonnaise) and serve with pound cake, pancakes, fruit or granola