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yield: 1 1/2 cups

You can use salted butter instead of unsalted butter. If doing so, omit 1/8 teaspoon salt in the recipe.


  • 4 large egg yolks
    2/3 cup (134g) granulated sugar
    zest from 3 lemons
    1/3 cup (80ml) fresh lemon juice (about 3 lemons)1
    1/8 teaspoon salt
    6 Tablespoons (86g) unsalted butter, softened to room temperature


  • Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce heat to low to keep the water at a simmer.
    Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended-- and continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce-- about 10 minutes. If your curd isn't thickening fast enough, gently turn up the heat. But remember to constantly whisk.
    Remove pan from heat. Cut the butter into 6 separate pieces and stir each piece into the curd 1 at a time. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top-- so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.
Lemon curd

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