Lemon Curd (Printable Version)

Silky lemon curd: fresh lemon, eggs, sugar and butter gently cooked into a smooth, tangy-sweet spread for scones or cakes.

# Ingredient List:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - 3 large lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice)

04 - 1 cup granulated sugar

01 - In a heatproof bowl, whisk together eggs and granulated sugar until fully blended.

02 - Add lemon zest and lemon juice to the egg mixture, stirring until smooth.

03 - Set the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.

04 - Whisk constantly until the mixture thickens and coats the back of a spoon, approximately 8 to 10 minutes.

05 - Remove from heat and immediately whisk in cubed butter until fully melted and the curd is velvety smooth.

06 - Pour lemon curd through a fine-mesh sieve into a clean bowl to eliminate any zest or cooked egg residue.

07 - Allow to cool, then transfer to sterilized jars and refrigerate for up to two weeks.

01 -

This lemon curd is silkier and brighter than anything from a store, and you can adjust the tartness to your taste.
It feels like a little luxury to have on hand for impromptu desserts or a quick sweet breakfast.

02 -

If the eggs heat too fast, they scramble instead of thickening, so keep the water at a gentle simmer.
Straining the curd while warm guarantees an impeccably smooth finish—don’t skip this step.

03 -

Never stop whisking while the curd cooks—it prevents lumps and keeps the texture satiny.
A fine-mesh sieve is worth its weight in gold for silky curd—don’t skimp on this step.