Lemon Curd


  • 2 tbs. lemon zest
  • 1/2 cup fresh lemon juice
  • 1 1/2 cups sugar
  • 6 tbs. butter cut into chunks
  • 4 eggs beaten


  1. In a medium sauce pan, bring zest, juice, and sugar to a boil over medium heat
  2. Add in the butter, and whisk until melted
  3. In a medium bowl, whisk together your eggs. Slowly drizzle in a ladle-full of the hot lemon mixture while whisking to temper the eggs
  4. Pour the entire egg mixture into the pot, and whisk constantly until curd has thickened- about 6-10 minutes.
  5. Remove from heat immediately, and transfer to your heat-proof, air-tight container to cool.