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Easy Homemade Lemon Curd

Makes about 2 1/2 cups, enough for 4 5-oz. gift jars. You'll need a large, heatproof glass bowl and a pot in which the bowl can rest without touching the bottom.


  • 2/3 cup sugar
  • 2 tablespoons lemon zest (finely grated on a rasp)
  • 3 large eggs
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into 1/2-inch cubes


  • Fill the pot with about one inch of water. Bring to a simmer over medium heat.
  • In a food processor or mortar and pestle, combine the sugar and lemon zest and pulse or mash until the sugar is yellow and the delicious smell of lemon sugar almost knocks you out, about a minute in the food processor or a few minutes in the mortar.
  • Combine the lemon sugar, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to distribute the sugar. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the sugar is dissolved.
  • Add the lemon juice and lime juice and cook, whisking constantly for 8 to 10 minutes, until the curd reads 160° F on an instant read thermometer and has the consistency of sour cream. Remove the bowl from the heat.
  • Whisk in the pieces of cold butter one by one until they are completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl.
  • If you are gifting the curd, divide it among four small jelly jars while it is still warm. Then chill in the refrigerator. The curd lasts in the refrigerator for up to a week and also freezes beautifully. Especially since people can get so overfed around the holidays, it's nice to include a label on the jar that lets recipients know they can freeze it for up to three months.
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