Kitchen MacGyver Lemon Curd

This lemon curd recipe requires no special equipment. Grate the lemon zest on the fine holes of a box grater, and use a saucepan and heatproof bowl to set up the bain-marie to gently cook the curd. Lemon curd is delicious spread on toast or scones, dolloped on pancakes or waffles, or even used in place of the cheesecake filling in Strawberry Cheesecake Tartlets. (Of course, hang onto the egg whites to make angel food cake or meringue cookies.)


  • 1 tablespoon lemon zest, finely grated (about 2 lemons)
  • 2/3 cup fresh lemon juice (about 4 lemons)
  • 3/4 cup sugar
  • 1/8 teaspoon sea salt
  • 6 large egg yolks
  • 1/4 cup cold butter, cubed


  • Combine zest and juice in a small bowl, and let stand 10 minutes.
  • Combine sugar, salt and yolks in a medium stainless-steel or other nonreactive heatproof bowl. Whisk until well combined and the consistency of mayonnaise. Add juice mixture, and stir just until combined.
  • Fill a medium saucepan with water to a depth of 1 inch, and bring to a simmer. Place bowl of yolk mixture over pan of simmering water. Cook 15 minutes, or until thickened to the consistency of pudding, stirring continuously and gently with a rubber spatula. Carefully lift the bowl (the bowl and steam will be hot) occasionally to check the water, and if it’s boiling, lower the heat.
  • Remove from heat, and gradually add butter, stirring until it melts. (The curd should be smooth, but if any lumps formed during cooking, strain it through a fine-mesh strainer.) Fill a larger bowl with ice water. Set the curd-filled bowl into the ice bath, and cool to room temperature, stirring occasionally to prevent a skin from forming. Transfer curd to a clean jar, and refrigerate. Use within 5 days.
Makes 1-1/4 cups.
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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