Lemon Curd
Cook time
Total time
Be sure to read about how to properly cool this delicate custard to avoid the Danger Zone and any health risks that could be associated with egg based custards
Serves: 4 cups
  • Whole Eggs large 4 (200g)
  • Egg Yolks large 4 (72g)
  • Granulated Sugar 1 cup (200g)
  • Fresh Squeezed Lemon Juice ¾ cup (180ml)
  • Lemon Zest from 2 lemons
  • Unsalted Butter 2 sticks (226g)
  1. Using a large mixing bowl over a double boiler combine all ingredients together.
  2. Whisk constantly until the butter has melted and then switch to a spatula.
  3. I find the spatula is best at getting the bottom and sides and I can get a better feel for how thick the custard is getting.
  4. Insert an instant read thermometer and continue cooking and stirring until you reach 170° F
  5. Remove from the heat and strain entire mixture through a mesh sieve and into a shallow pan.
  6. Cover the surface with plastic wrap and cool immediately and quickly to at least 45°f in less than 2 hours.
Lemon curd can be stored in the refrigerator for up to 1 week.

Any cakes or pastries made with lemon curd must be refrigerated at all times
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/lemon-curd/