Lemon Curd

Preserving Method: Freezing

Makes about 1 9-inch tart

Combine fresh lemons with butter and egg yolks for a delicious curd you can freeze for up to one year. Use it in tarts, pies or as a luscious cake filling.

You will need

  • 6 large egg yolks 
  • 3/4 cup sugar 
  • Grated peel of one large lemon 
  • 1 cup fresh lemon juice (about 5 medium) 
  • 1/2 cup cold unsalted butter, cut into 8 pieces 
  • 1 Freezer Jar


  1. PRESS egg yolks through a sieve set over a heavy saucepan. 
  2. STIR in sugar, lemon peel and lemon juice. Whisk just to combine. 
  3. COOK over medium heat, stirring constantly with a wooden spoon. Make sure to stir down the sides of the saucepan. Cook until mixture coats the back of a wooden spoon, about 20 minutes. Remove from heat. 
  4. ADD butter, one piece at a time, stirring after each addition to ensure the mixture is smooth. 
  5. LADLE lemon curd into clean jars to fill line. Chill until set, about 1 hour. Twist on lids. Label. 
  6. FREEZE up to 1 year.