From Lillian’s Recipe Book

Best Lemon Curd

Use this curd as a spread of scones or toast, a pudding, a pie filling, or in a trifle with layers of ladyfingers or pound cake, raspberries and whipped cream.


  • 4 large eggs
  • 1 cup sugar
  • 1/3 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon grated lemon peel

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)