Homemade Lemon Curd (Print View)

Silky lemon curd with fresh zest and juice, butter and eggs—bright, tangy spread for scones, tarts, or yogurt.

# What You Need:

→ Fruit & Juice

01 - 3 large lemons, zest finely grated and juiced (about 1/2 cup juice)

→ Dairy

02 - 1/2 cup (1 stick) unsalted butter, cubed

→ Eggs

03 - 3 large eggs
04 - 1 large egg yolk

→ Sugar

05 - 1 cup granulated sugar

# How-To Steps:

01 - In a medium heatproof bowl, whisk together the eggs, egg yolk, sugar, lemon zest, and lemon juice until completely blended and smooth.
02 - Place the bowl over a saucepan filled with gently simmering water, making sure the bottom of the bowl does not touch the surface of the water.
03 - Add the cubed butter to the bowl and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, approximately 10 to 15 minutes.
04 - Remove the bowl from heat and strain the curd through a fine-mesh sieve into a clean bowl, pressing through with a spatula to ensure a silky, lump-free texture.
05 - Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving for optimal texture.

# Expert Hints:

01 -
  • It tastes like sunshine in a jar and people genuinely gasp when they realize you made it from scratch.
  • The double boiler method is foolproof once you get the rhythm, and the texture is leagues beyond anything store bought.
  • It dresses up everything from plain toast to a fancy dinner party tart with almost no extra effort.
02 -
  • If the water beneath your bowl is boiling hard instead of simmering gently, you will end up with sweet lemony scrambled eggs. Keep it calm and patient.
  • The curd thickens further as it chills, so do not panic if it seems a bit loose when warm.
03 -
  • Use a silicone whisk if you have one because it is gentler on your bowl and quieter on your patience during those long minutes of stirring.
  • The curd is ready when it registers 170 degrees on a thermometer or when it coats your spoon and holds a line drawn through it with your finger.

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