Free Online Recipes

Sign Up login

Lemon Curd Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Lemon Curd

Category   Sauces
Sub Category   None
Servings   makes 2 cups

6 large egg yolks
1 c sugar
1/2 c fresh lemon juice
zest of 1 lemon
10 T unsalted butter, cut into bits

Place the egg yolks in heavy nonreactive saucepan. Quickly whisk in the sugar. Add the lemon juice, zest and butter, stir to combine. Cook over med-low heat, stirring continuously for 7-8 minutes or until the curd comes to a gentle boil. Remove from heat and immediately strain the curd into a nonreactive bowl. Place a sheet of plastic wrap directly onto the curd's surface, and refrigerate for up to 1 week.
VARIATION- add any of the following to the curd after it has been strained- toasted coconut, chopped toasted hazelnuts, whipped cream or meringue.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Lemon Curd recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.