Lemon Curd

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Lemon Curd

Lemon curd is of course tart but balanced by the sugar and is rich and thick. It’s beautiful (and yummy) with the duck.


  • 6 large yolks
  • 1/2 cup (125 mL) fresh lemon juice, plus more to taste
  • 1/4 cup granulated sugar
  • 3 tablespoons (45 mL) butter
  • Zest of 2 lemons


  1. Put all the ingredients into a medium saucepan over low heat, whisking to incorporate. Once the butter melts and the sugar dissolves, switch to a heatproof rubber spatula. Gently cook until the mixture coats the back of a spoon, about 5 minutes.
  2. Transfer to a small bowl or container, and place plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Allow to sit at room temperature for about 15 minutes.
  3. The mixture will have set a bit. Whisk the curd, and add more lemon juice if it needs more acidity or the mixture is too thick. Will keep refrigerated for 5 days.

Recipe for Duck Carpaccio here.

Recipe for Sugar Cured Onions here.

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