Capture the taste of summer sunshine in this velvety, tart lemon curd. Silky and rich, it's the ultimate lemon lover's delight. Spoon it over scones, swirl it into yogurt, or just eat it by the spoonful for a burst of citrusy bliss on a hot day.


  • 1/2 cup lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • Pinch of salt
  • 1 cup unsalted butter, cool


Bring water to a simmer in a saucepan.

In a stainless bowl, whisk together lemon juice, eggs, egg yolk, sugar and salt.

Cook over simmering water, whisking continuously, until mixture reaches 180°F.

Remove from heat and let cool to 140°F, stirring occasionally.

Cut butter into 1 tbsp pieces. With a blender running, add butter one piece at a time, blending until fully incorporated before adding next piece.

Jennifer Gilmore