Lemon curd is a bright, tangy, and creamy citrus spread made from fresh lemon juice, zest, egg yolks, sugar, and butter.
Lemon Curd
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesIts luscious, custard-like texture makes it a versatile treat—perfect for spreading on toast, dolloping on scones, or using as a zesty filling in cakes and pastries.
Ingredients
4 large egg yolks
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
Zest of 2 lemons
1/2 cup unsalted butter, cut into small pieces
Directions
- In a medium, heavy-bottomed saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth.
- Place the saucepan over medium-low heat. Stir continuously with a wooden spoon or heatproof spatula. Cook until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes). Be careful not to let it boil, as this can curdle the eggs.
- Remove the saucepan from the heat. Gradually add the butter in small pieces, stirring until completely melted and the curd is smooth and glossy.
- For an extra-smooth texture, pass the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg.
- Let the lemon curd cool to room temperature. Transfer it to an airtight container and refrigerate. The curd will thicken further as it cools and can be stored for up to 2 weeks.
