Painted Lady Restaurant Lemon Curd


  • 2 cups granulated sugar
  • 1 cup lemon juice
  • 12 egg yolks


Place sugar and lemon juice in a saucepan. Bring to a boil, and reduce heat while stirring for about 5 minutes.

In a large mixing bowl, slowly stream hot mixture into egg yolks. Temper with a whisk.

Pour lemon curd back into saucepan, over medium heat, stir with a spoon (not a whisk ) until thickened. It takes about 5-10 minutes Remove from heat.

Incorporate 1 part at a time, (1/2 pound cold diced butter and 2 lemons zested on a fine grater) until all are mixed in.

Pour curd into a shallow long dish to cool in refrigerator for at least 1 hour.

Scoop curd into a serving dish for a teatime treat!

Makes 4

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