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Overhead shot of limoncello lemon curd in a white bowl surrounded by slices of lemon, a bottle of limoncello, and a green, white, and yellow napkin.

Limoncello Lemon Curd

Sarah Dougall Shorter
Lemon curd with limoncello is tart, buttery, slightly sweet, and oh so delicious. Serve this boozy lemon curd over ice cream or cheesecake for an indulgent dessert, or with baked brie for a unique appetizer.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment, Dessert
Cuisine American

Ingredients
  

  • 4 Egg yolks
  • 2/3 Cup Sugar
  • 1 Tablespoon Lemon zest
  • 1/3 Cup Limoncello
  • 2 Tablespoons Lemon juice
  • 1/8 Teaspoon Sea salt
  • 6 Tablespoons Butter

Instructions
 

  • Bring water to a boil in a double boiler*. Reduce to a simmer.
  • All all ingredients except for the butter into the bowl or double boiler.
  • Use a whisk to mix the ingredients together.
  • Whisk continuously until the mixture thickens, approximately 10 minutes.
  • Remove from the heat and whisk in the butter.
  • Pour the lemon curd through a mesh strainer into the serving or storage container.
  • Use immediately if serving more runny and warm, or refrigerate for a minimum or 2 hours to thicken and chill.

Notes

*To make your own double boiler: fill a large pot with a few inches of water and set a glass bowl on top that is large enough to rest on the pot elevated above the water.