Lemon Curd {Recipe}

When my friend Di decided to host a virtual ice cream social, I knew right away that I wanted to contribute my newly-created Pimm’s No. 1 Ice Cream Cup recipe. The only problem was that I hadn’t actually written it yet. And I had intended to use it as the culmination of a 5-day lemon-lime extravaganza, which would include recipes for lemon curd, lime curd, lemon curd ice cream, and lime curd ice cream (none of which I had written, either).

I decided to go ahead with the plan, so I will be posting these recipes over the next few days, ending with the Pimm’s ice cream on Sundae Sunday.

Lemon Curd

(based on a recipe by Alton Brown)


  • 5 egg yolks
  • 1 cup granulated sugar
  • 4 lemons, zested and juiced
  • 1 stick cold butter


  1. Put water in a medium saucepan to a depth of about 1 inch. Place the saucepan over medium-high heat and bring to a simmer. Lower heat.
  2. Combine eggs and sugar in a metal bowl large enough to fit over saucepan without the bottom of the bowl touching water in the pan. Whisk until light, about 1 minute.
  3. Add lemon juice and zest to the egg mixture, place bowl over simmering water, and cook, stirring constantly, until thickened, 5-7 minutes. Remove from heat.
  4. Cut butter into 10 pieces and whisk it into lemon curd, one piece at a time, stirring until melted before adding the next piece.
  5. Scrape curd into a container, cover the surface with plastic wrap, and refrigerate until well chilled.

Makes 2 cups.

This curd is delicious. It tastes a lot like lemon meringue pie filling and can be used to make lemon curd ice cream or tart, or eaten on toast, scones, or directly from the jar.



  1. July 24, 2011 at 7:20 am

    […] few weeks ago, I decided to try coming up with a few curd recipes — first lemon, then lime. I wanted the citrus curds to use in ice cream — again developing my own recipes […]

  2. July 21, 2011 at 8:25 am

    […] that I could tinker with to get the mix I wanted. That, in turn, led to a search for the perfect lemon curd and lime curd.  For the lemon curd and ice cream, I ended up adapting my own recipes from some […]

  3. Kayte said,

    July 19, 2011 at 12:25 pm

    Two cups…I could eat the whole two cups with a spoon out of the refrigerator over the course of a week. Oh, yeah. Love the idea of this whole week of ice cream bits bit.

    • gaaarp said,

      July 19, 2011 at 1:35 pm

      It was sort of a natural progression: lemon curd, lemon ice cream, lime curd, lime ice cream, and Pimm’s, which includes all of the above. If it weren’t for Di’s Sundae Sunday idea, I doubt I would have found the motivation to post them all, though.

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