Lemon Curd Made With Whole Eggs

Lemon Curd Made With Whole Eggs


  • 2 large eggs
  • ½ cup granulated sugar
  • 5 tablespoons unsalted butter, softened
  • 1/4 cup lemon juice
  • Zest from 1 lemon


  • Set up an ice water bath with a sieve in a bowl, set over a larger bowl full of ice and water.
  • In a small saucepan, whisk all the ingredients continuously on medium high heat until mixture thickens and almost comes to a boil. This should take approximately 3-5 minutes.
  • Pour the mixture into the sieve and, using a rubber spatula, lightly push down so that the curd separates from any solids.
  • When the mixture cools, remove from the ice water bath, and place a piece of plastic wrap directly on the curd. Refrigerate for approximately 2 hours or until cold and thickened.


Makes approximately ¾ cup