Stir a spoonful of lemon curd or lime curd into yogurt for a tangy touch, add a scoop to icing, or simply spread on waffles or toast.



  • 2 lemons or limes (1 1/2 teaspoon zest; 1/3 cup juice)

  • 4 egg yolks

  • ⅔ cup sugar

  • ⅓ cup unsalted butter, cut up


  • Remove 1 1/2 tsp. zest and squeeze 1/3 cup juice. In a large heatproof bowl whisk together zest, juice, egg yolks, sugar, and a pinch of salt.

    Place a bowl over a saucepan of simmering water, being careful that the bowl doesn't touch the water. Cook until curd mixture begins to thicken (160°F), about 15 to 20 minutes, stirring constantly with a rubber spatula. Add butter; cook and stir 10 to 15 minutes more or until butter is melted and curd is the consistency of thick pudding and coats the back of a metal spoon.

    If there are any lumps, press curd through a fine-mesh sieve. Place plastic wrap on curd surface; chill 30 minutes or up to 3 days. Makes 1 cup.

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Nutrition Facts

162 calories, 10 g fat (6 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 112 mg cholesterol, 14 mg sodium, 18 g carbohydrates, 0 g fiber, 17 g sugar, 1 g protein.