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“Serve with shortbread cookies and fresh berries, in individual prebaked tart shells or even in prebaked puff pastry shells. I found this recipe on News 10 Now. I have not tried this recipe, but I'm posting it for safe keeping.”
3-4 cups

Ingredients Nutrition


  1. Firmly roll lemons on a cutting board, so you loosen the juice, then squeeze juice through a strainer into a large measuring cup.
  2. Next, use a medium stainless steel mixer bowl to combine eggs and yolks separated egg yolks with lemon juice, sugar, and cornstarch and whisk it up.
  3. At this point you'll need a double boiler to cook the egg and lemon mixture.
  4. Adjust the heat to make sure it stays at a simmer, after you put the bowl on top, you'll want to stir it quite regularly as it's cooking for the next ten minutes or so the outside edge will want to thicken up first.
  5. After just about 10 minutes, when it seems pretty thick, whisk in butter, a little bit at a time.
  6. Once the butter has been incorporated, it's a good idea to use a spatula to push the lemon curd through a strainer into a plastic container before putting it into the fridge to set up.
  7. Put it into the fridge without a lid on top, so that cools down faster, and then once it has cooled down put the lid on, to keep the top from drying out.

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