Lemon Curd


  • 3 large eggs
  • 12 cup granulated sugar
  • 2 large lemons (~ 23 cup) juice
  • zest from the lemons
  • 5 tbsp unsalted butter (room temp)


  • Heat a saucepan with 12″ water as a double boiler
  • Wash and zest lemons and cut in half
  • In a mixing bowl, whisk together the eggs, sugar, and lemon juice
  • Place the bowl on the double boiler and whisk until warm and thick and airy (~8 mins?)
  • Remove from heat
  • Add the lemon zest and butter and whisk until the butter disappears
  • Cover in contact with plastic and refrigerate