Lemon Curd (One pan! VERY easy!)


  • 3 Eggs, Whole
  • 1 Egg, Yolk only
  • 1 cup Sugar, Granulated
  • 4 ounce Butter
  • 1/4 ounce Lemon Zest*
  • 3 ounce Lemon Juice*


  1. Whisk all ingredients together in large bowl, preferably a double boiler bowl.
  2. Place bowl over pan of simmering water and cook, stirring frequently, until very thick. Process should take about 20 to 25 minutes.
  3. Strain, cover and chill. Once cooled, place in airtight container and store in fridge. Curd can be kept for about a month.

*To make different flavor curds, replace the zest and juice with 3 1/4 ounce of your favorite puree. If substituting, you may need to cook the curd longer than initially instructed. If making a citrus curd, simply substitute the zest and juice with your citrus of choice.