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Lemon Curd

Lemon Curd for cupcakes, tart or parfaits, adapted from America's Test Kitchen.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 2 eggs 7 large egg yolks at room temperature
  • juice of 4 large lemons
  • zest of two lemon
  • 1 cups sugar
  • 4 tablespoons butter
  • 3 tablespoons cream see notes


  • Start with room temperature eggs. This helps prevent curdling. I had no curdling at all as my eggs were at room temperature for a few hours.
  • Place a stainless steel mixing bowl over a pot of simmering water, without the bottom touching.
  • Whisk together eggs, lemon juice, zest, sugar, over simmering water,
  • Continue to whisk for about 10 minutes or until a wooden spoon is coated, or until you reach 170 degrees.
  • Strain through a fine mesh strainer. Whisk in butter. Add heavy cream, whisking to thoroughly incorporate.
  • Place plastic wrap touching curd and chill. Cool completely before using, unless using for baked lemon tart.


If you don't have cream, increase the butter to 8 tablespoons.