Lemon Curd (Print Version)
Silky lemon curd with bright citrus tang, perfect for scones, tarts, cakes or stirred into yogurt.
# What You'll Need:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed
→ Citrus
03 - 3 large lemons, zest and juice (about 1 tablespoon zest, 1/2 cup juice)
→ Pantry
04 - 1 cup granulated sugar
# How to Make It:
01 - In a heatproof bowl, whisk the eggs and granulated sugar thoroughly until fully combined.
02 - Add the lemon zest and freshly squeezed lemon juice to the bowl and stir until blended.
03 - Place the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water.
04 - Whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon, approximately 8 to 10 minutes.
05 - Remove from heat and immediately whisk in the cubed unsalted butter until fully melted and the curd attains a silky consistency.
06 - Pour the lemon curd through a fine-mesh sieve into a clean bowl to eliminate zest pieces or any cooked egg bits.
07 - Let the curd cool, then transfer to sterilized jars. Refrigerate and use within two weeks.
# Expert Advice:
01 -
- Everyone thinks you need special skills to make lemon curd, but it’s quick, forgiving, and packed with fresh flavor.
- Stash a jar in your fridge and breakfasts, desserts, and little pick-me-ups suddenly feel luxurious.
02 -
- Rushing the cooking process leads to lumpy or scrambled curd—slow and steady is the only way.
- Sifting the finished curd made all the difference in texture, giving it that pastry-shop sheen.
03 -
- Don’t stop whisking while the curd cooks to ensure a velvety batch every time.
- Let the butter melt gently off the heat for the glossiest possible finish.