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Lemon Curd

  • Beginner
  • 2 cups
  • 18 min
Baking Success Or Baking Mess


5 egg yolks, beaten
1 cup of sugar
3 tablespoons Fleischmann's® Corn Starch
2 lemons, zested and juiced (about 6 tablespoons of juice)
5 tablespoons water
½ cup butter, cut into cubes


Lightly beat egg yolks in a bowl, set aside.

In a medium saucepan stir together the sugar, cornstarch and

lemon zest, mix well. Add in the lemon

juice and water. Cook over medium heat

stirring gently until mixtures begins to thicken and bubble.

Slowly pour half of the lemon mixture into the eggs, stirring

briefly to temper the eggs. Then pour

the egg mixture back into the saucepan, bring to a gentle boil over medium

heat, stirring gently and continue to cook for 2 minutes. Remove from heat, add the butter, stirring

until melted.

Transfer to a storage container. Chill for at least an hour. Stores in refrigerator for 1 week or in

freezer for up to two months. Thaw in

refrigerator before serving.

Makes 2 cups.

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