Lemon Curd (Printable version)

Tangy-sweet lemon curd from fresh lemons, butter, and eggs—smooth, bright, and ideal for scones or cakes.

# What you need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

01 - In a heatproof bowl, vigorously whisk the eggs and granulated sugar until fully blended and slightly lightened in color.

02 - Stir in lemon zest and fresh lemon juice until fully integrated.

03 - Place the bowl securely over a saucepan containing gently simmering water, ensuring the bowl does not touch the water underneath.

04 - Continuously whisk the mixture until it thickens enough to coat the back of a spoon, approximately 8 to 10 minutes.

05 - Remove the bowl from heat and immediately whisk in cubed unsalted butter until completely melted and curd is silky smooth.

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

07 - Allow the curd to cool before transferring to sterilized jars; refrigerate for up to 2 weeks.

01 -

You get to scoop up a spoonful of velvety, tangy sweetness that outshines anything store bought.
It turns plain yogurt, toast, or cakes into something dreamy with barely any fuss.

02 -

If you heat too fast or stop whisking, you might get lemony scrambled eggs—gentle heat and constant stirring are everything.
Sifting the curd while still warm gives the smoothest result, and I now never skip this step even if I'm tempted.

03 -

Zesting your lemons before juicing keeps your fingers safe and extracts more aroma.
If you want extra-tart curd, add a touch more zest or reduce the sugar slightly—taste as you go.