Lemon Curd

A velvety smooth, egg-enriched lemon curd that can be used for various sweets and breakfast dishes.








  • 6 whole eggs
  • 2 egg yolks
  • 1 pound granulated sugar
  • ½ pound unsalted butter (diced into small cubes)
  • The zest of 5 lemons
  • 6 ounces of lemon juice
  • A pinch of salt


  1. Crack the eggs into a stainless steel bowl that is large enough to sit comfortably on top of a pot that you can fill a quarter of the way with water to create a double boiler.
  2. Fill that same pot a quarter of the way with water and put it on the stove and turn it on high to bring the water to a boil.
  3. Add the two egg yolks, the sugar, the butter, the salt, the lemon zest and the lemon juice to the bowl with the whole eggs and whisk to combine.
  4. Once the water begins to boil, turn it down to a slow simmer and put the bowl on top of the pot to form a double boiler.
  5. Continue to whisk the mixture constantly, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, for about 10-15 minutes or until the mixture reaches 170 F and thickens slightly.
  6. Once the mixture reaches that temperature, carefully remove it from the heat and transfer it to another container to chill.
  7. Chill for at least one hour before serving.

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