Open jar of lemon curd and a spoonful of curd sitting on a wood board with lemons in the background.
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5 from 1 vote

Lemon Curd

Author Serving Up Southern


  • 6 large egg yolks
  • 1 cup sugar
  • Grated peel of one lemon
  • 1 cup fresh lemon juice (4-5 lemons)
  • 1/2 cup unsalted butter, cut into eight pieces


  • Place egg yolks in a small sieve set over a saucepan. Stir the yolk membranes to break, then add the lemon juice as you stir the entire mixture through the sieve.
  • Add the sugar, lemon peel, and lemon juice and whisk just until combined.
  • Cook over medium heat stirring constantly with a wooden spoon, making sure to stir down the sides of the pan. Cook until the mixture coats the back of the wooden spoon about 10 minutes give or take.
  • Remove from heat and add butter one piece at a time, stirring after each addition to assure a smooth texture.
  • This freezes well.