Pregnancy Friendly Lemon Curd
Bright, silky, and intensely lemony, this homemade curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, yogurt, or straight off the spoon. One of the trickiest parts of eating well during pregnancy is navigating foods made with raw or undercooked eggs, and this recipe solves that problem head-on. The curd is cooked over a double boiler until it reaches 160°F, the food-safety threshold that makes egg-based sauces safe to enjoy without worry. Whisking constantly over gentle, indirect heat gives you that gorgeous, glossy texture without any scrambling or guesswork. Fresh lemon juice and zest do all the heavy lifting on flavor, while butter whisked in at the end makes it impossibly smooth and rich. Straining the finished curd through a fine-mesh sieve gives it that clean, velvety consistency you'd expect from a bakery jar — but made entirely in your own kitchen with ingredients you can trust.
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Learn more →Ingredients
8 servings
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.
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