• 3 eggs
  • 2/3 cup sugar
  • 1/3 cup fresh lemon juice
  • 4 tbsp unsalted butter at room temp, cut into small pieces
  • 1 tbsp lemon zest


  1. In double boiler, whisk together eggs, sugar and lemon juice.
  2. Cook, whisking constantly, until it becomes thick like hollandaise (10-12 minutes).
  3. Remove from heat and pour through a fine mesh strainer to remove any lumps (straining not always necessary).
  4. Add pieces of butter and whisk in until melted. Add lemon zest and let cool.
  5. Cover quickly so a skin doesn’t form. Store in fridge for up to a week.

I’ve used this same recipe to make any other citrus curd by swapping out the lemon for orange, lime, or grapefruit – so good!