Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter, room temperature

  2. 1 1/3 cups sugar

  3. 2 large eggs, plus

  4. 2 egg yolks

  5. 1/2 cup fresh lemon juice

  6. 2 tablespoons fresh lime juice

  7. 1 teaspoon grated lemon zest, plus more for garnish

  8. 1 1/2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. « » Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

  2. Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.

  3. In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.


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