Lemon Curd

Lemon curd is one of my trusted go-to fillings for summer cakes and tarts. Split a store-bought or homemade angel food cake mix into two layers and fill one layer with lemon curd and top with the second layer. Frost the cake with whipped cream or a thin lemon glaze. Lemon curd is best made two days ahead of time and refrigerated.


  • 1/2 cup freshly squeezed lemon or lime juice (about 4 lemons or 6 large limes)
  • 1 tablespoon grated lemon or lime zest
  • 1 cup plus 2 tablespoons sugar
  • 3 tablespoons unsalted butter, cut into bits
  • 1/4 teaspoon salt
  • 4 large eggs, lightly beaten with a fork


  1. Combine the lemon or lime juice, zest, sugar, butter and salt in the top of a double boiler. Cook stirring constantly over medium heat until the butter melts and the sugar no longer feels gritty in the bottom of the pan. Slowly pour in the eggs, continually stirring with a spoon or whisk and cook until the mixture thickens and coats the back of a spoon.
  2. Transfer the curd to a small bowl. Cover and refrigerate for several hours or overnight. Use the curd for lemon pie, filling for cakes or spoon it into a tart shell.

This recipe was featured on Season 17 - Episode 1716.

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Paul Murphy

I want to say thank you to Ms. Esposito. I used to watch her shows in Boston. Then, I got transferred to the UK. Finally, at 67, I’m home—in San Francisco. I no longer have her cookbooks, but, over time, I will buy them as I can afford each. I happened to catch this show, no pen in hand. I also caught the crab meat in zucchini, with spinach/cherry tomatoes (this time, pen in hand.) Both of these will feature in my Christmas dinner. Many Thanks. God Bless! Paul

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