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Lemon Curd

Makes about 2 cups


  • 3 lemons, zested & juiced
  • 3 eggs
  • 1/3 cup sugar
  • 6 tbsp butter, cubed
  • pinch of salt


  1. Fill a saucepan with 2 inch of water to act as a double boiler. Heat on medium or until water begins to simmer. Lower heat once water begins to simmer.
  2. Whisk eggs and sugar in another bowl, large enough to aid cooking over double-boiler.
  3. Place the bowl over simmering saucepan of water, ensuring the bottom of the bowl isn’t placed directly over simmering hot water. Whisk mixture for about 3 minutes or until lightly pale and ribbony.
  4. Whisk in butter to melt before adding more.
  5. Stream in lemon zest and juice with a pinch of salt. Continue whisking for about 2 minutes or until curd thickens ever so slightly.
  6. Carefully remove bowl away from the double-boiler and continue whisking until curd thickens to desired consistency.
  7. Strain thickened concoction through a fine mesh sieve. Cool curd to room temperature before refrigeration.
  8. Serve as desired.

Have a blessed day, friends. And watch out for your trash can. Oddly, it CAN go missing!

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