Alton Brown's Lemon Curd

Alton Brown's Lemon Curd created by Queen Dana

I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a year.

Ready In:
15mins
Yields:
Units:

ingredients

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 12 cup butter, cut into pats and chilled

directions

  • Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Queen Dana
Contributor
@Queen Dana
Contributor
"I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a year."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Joanne R.
    Can you can or preserve so that you can give as gifts later?
  2. Chris W.
    what was your process time and method?
  3. Shannon B.
    Delicious. In order to put this comment in context, please note that I cook on an induction cooktop, used a heavy bottom pot with a stainless steel bowl inserted. The humidity the day I prepared the curd was at a whopping 73%. I'm a pretty confident baker-as opposed to an inexperienced one. http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910
  4. Shannon B.
    I doubled the recipe, and adjusted my expectations with regards to cooking time. I was WAYYYY off. It took 1 hr 40 mins. After 40 minutes at a low heat (2.5, 3), but got tired of whisking, and jacked the heat to 4.5, 5. That hastened the process. I didn't, trust the back-of-a-spoon method, and so I did a quick Google search and found the web site below that provided 170 degrees as the "done" temperature. Personally, I take comfort in reading other bakers' experiences, I hope mine is helpful.
  5. Mommy2two
    This curd is delicious and smooth. The lemon flavor comes through, but the tart flavor is tempered by the creaminess that the yolks and butter provide. It was delicious mixed with whipped cream and served over gingerbread, and was fantastic straight out of the jar in a spoon! Thanks for posting!
Advertisement

Find More Recipes