Homemade Lemon Curd (Printable Version)
Bright lemon curd with fresh zest and butter, thickened to a smooth, spreadable custard for scones or tarts.
# What You'll Need:
→ Fruit & Juice
01 - 3 large lemons, zest finely grated and juiced (about ½ cup juice)
→ Dairy
02 - ½ cup (1 stick) unsalted butter, cubed
→ Eggs
03 - 3 large eggs
04 - 1 large egg yolk
→ Sugar
05 - 1 cup granulated sugar
# How to Make It:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolk, sugar, lemon zest, and lemon juice until fully blended and smooth.
02 - Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water surface.
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 press the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or zest.
05 - Place plastic wrap directly on the surface of the curd to prevent a skin from forming. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving for optimal texture.
# Expert Insights:
01 -
- It comes together in under thirty minutes with ingredients you probably already have sitting in your fridge and pantry.
- The texture is luxuriously silky, the kind of spread that makes store bought versions taste like a distant memory.
02 -
- Walk away from the stove even briefly and you risk ending up with lemon flavored scrambled eggs, so stay with it and keep whisking.
- Straining is not optional if you want that perfectly smooth, restaurant quality texture that spreads like a dream.
03 -
- Room temperature eggs blend more smoothly and reduce the risk of temperature shock when they hit the warm bowl.
- Rub the lemon zest into the sugar with your fingertips before adding the other ingredients to release the essential oils and intensify the flavor dramatically.