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Summer Treat

25 JUN 2021

Lemon Curd


  • 4 large egg yolks
  • 2/3 cup (134g) granulated sugar
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/3 cup (80ml) fresh lemon juice (about 2-3 lemons)
  • 1/8 teaspoon salt
  • 6 tablespoons (86g) unsalted butter, soft, divided


  1. Fill the pot of your double boiler with 1-2 inches of water. Place on high heat, once the water begins to boil - reduce the heat to a simmer. 
  2. Place egg yolks, sugar, lemon zest, lemon juice and salt into a stainless steel bowl. Place the bowl as the top part of your double boiler. Whisk until completely blended. Continuing whisking until the mixture becomes thick. Tip: To test thickness, draw a figure-8 into the mixture, if the figure-8 holds - you're all good! If not, continue whisking.
  3. Remove the stainless steel bowl from heat.  
  4. Whisk butter into the curd, slowly, piece-by-piece. 
  5. Transfer into a bowl or jar and place a piece of plastic wrap directly on top, so it's touching the curd. This prevents a 'skin' from forming on top.
  6.  Allow to cool at room temperature. The curd will thicken as it cools. 


  • Store in an air-tight container for up to 10 days in the fridge.
  • Curd is great for cakes, tarts or even on some toast.
  • Recipe yields approx. 2-3 cups 


Ryan deLeon, Chef de Cuisine