Lemon Curd (Print)

Silky lemon curd from fresh lemons, eggs and butter—tangy, spreadable, ready in about 20 minutes.

# What You Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - Zest of 3 large lemons (about 1 tablespoon)

04 - Juice of 3 large lemons (about 1/2 cup)

05 - 1 cup granulated sugar

01 - In a heatproof bowl, vigorously whisk together the eggs and granulated sugar until fully blended and smooth.

02 - Incorporate the lemon zest and freshly squeezed lemon juice into the mixture, stirring until consistently combined.

03 - Place the bowl over a saucepan with gently simmering water, ensuring the bowl does not touch the water’s surface.

04 - Continuously whisk the mixture over gentle heat for 8 to 10 minutes, until it thickens and coats the back of a spoon.

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

06 - Pour the lemon curd through a fine-mesh sieve into a clean bowl to eliminate bits of zest or cooked egg, achieving a silky texture.

07 - Allow to cool completely, then transfer to sterilized jars. Refrigerate and use within 2 weeks.

01 -

No store-bought lemon curd can match the fresh, sharp kick of homemade—and I promise it’s simpler than you think.
This recipe instantly upgrades cakes, scones, or your morning toast with its velvety texture and tangy sweetness.

02 -

If the curd cooks too quickly or on high heat, it can curdle—so keep that heat gentle and steady.
Straining is essential for the smoothest texture; skipping it once left me picking out zest with a fork.

03 -

Don’t stop whisking during cooking—the motion keeps everything together and prevents scrambling.
Taste before pouring into jars; a pinch of extra zest or sugar at the end can help balance flavors if needed.