Lemon Curd (Printer-friendly)
Smooth, tangy-sweet lemon curd made with fresh lemon juice, eggs and butter; perfect for scones, cakes, and tarts.
# What You'll Need:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cut into cubes
→ Citrus
03 - 3 large lemons, zested and juiced (about 1 tablespoon zest, 1/2 cup juice)
→ Pantry
04 - 1 cup granulated sugar
# How to Prepare:
01 - In a heatproof bowl, whisk together the eggs and granulated sugar until the mixture becomes smooth and fully combined.
02 - Add the freshly grated lemon zest and lemon juice to the bowl, and stir to integrate.
03 - Place the prepared bowl over a saucepan containing gently simmering water, ensuring the bowl does not touch the water’s surface.
04 - Whisk the mixture constantly over medium low heat until it thickens and coats the back of a spoon, approximately 8 to 10 minutes.
05 - Remove the bowl from the heat and immediately add the cubed butter. Continue whisking until the butter is fully melted, yielding a glossy, smooth curd.
06 - Pour the lemon curd through a fine-mesh sieve set over a clean bowl to remove any zest or cooked egg solids.
07 - Allow the curd to cool to room temperature, then transfer to sterilized jars. Refrigerate and use within two weeks.
# Expert Advice:
01 -
- It’s like bottling pure sunshine for your toast or tarts: impossibly vibrant and tangy.
- You only need a bowl, a whisk, and a few humble ingredients—no complicated gadgets or steps.
02 -
- Once I scrambled the eggs by using too much heat—gentle, slow whisking is really key.
- Straining twice makes the texture velvety and eliminates any stubborn bits I might’ve missed.
03 -
- Don’t rush the cooking process—patience leads to silky, lump-free curd every time.
- A silicone spatula is perfect for scraping every last bit from the bowl and through the sieve.