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Lemon Curd

From “Cooking for Comfort” by Marian Burros
/ Source: TODAY

Servings: 12


  • 2 eggs plus 1 egg yolk
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 cup sugar
  • Juice of 1 1/2 lemons
  • Finely grated zest of 1 lemon

In medium, heat proof bowl, beat the eggs and yolk until light. Add the butter, sugar, lemon juice and zest. Place over hot water, stirring occasionally, until mixture begins to thicken or reach 160 degrees on a candy thermometer.

Remove the bowl from the heat and let cool slightly. Cover with plastic wrap to prevent crust from forming, and refrigerate for up to 3 days.

Don’t let lady fingers stay too long in the sherry or they will become mushy. If you can’t find savoiardi, use American lady fingers, but they are not as crisp. The savoiardi will be available in an Italian market as will the mascarpone though mascarpone has become so mainstream you can find it in many ordinary supermarkets.

If you buy the lemon curd, be sure it is nothing more than lemons, sugar, butter and egg. No natural or artificial flavors or colors.