Lemon Curd (Print version)

Silky lemon curd with fresh zest, lemon juice, eggs and butter, gently thickened for a tangy spread for scones or tarts.

# Ingredient List:

→ Dairy & Eggs

01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed

→ Citrus

03 - 3 large lemons, zest and juice (about 1 tablespoon zest, 1/2 cup juice)

→ Pantry

04 - 1 cup granulated sugar

# How To Make It:

01 - In a heatproof bowl, vigorously whisk the eggs and granulated sugar until fully blended and slightly pale.
02 - Stir in the freshly grated lemon zest and lemon juice until evenly distributed.
03 - Place the bowl over a saucepan with gently simmering water, ensuring the bowl does not touch the water. Maintain a double boiler setup.
04 - Whisk the mixture constantly until it thickens and coats the back of a spoon, approximately 8 to 10 minutes.
05 - Remove the bowl from heat and immediately add butter cubes. Whisk until the butter is fully melted and the curd reaches a silky consistency.
06 - Transfer the lemon curd through a fine-mesh sieve into a clean bowl to eliminate any zest or coagulated egg. Allow to cool to room temperature.
07 - Pour cooled curd into sterilized jars and seal. Store in the refrigerator for up to two weeks.

# Expert Advice:

01 -
  • This curd requires only a handful of pantry staples, but the flavor is so intense you’ll want to find excuses to eat it straight off the spoon.
  • I keep making it because it chases away the taste of store-bought versions that just don’t have the same spark—honestly, it’s almost too easy not to be homemade.
02 -
  • The moment you step away from whisking, a weird scrambled texture can creep in—staying present, even for those five minutes, is non-negotiable.
  • Straining the curd not only guarantees silkiness, it’s the trick that makes it look as professional as a patisserie spread.
03 -
  • Start whisking before you even place the bowl over steam and don’t stop until thickened—this prevents any eggy surprise bits.
  • Scrub lemons before zesting since even organic lemons can have lingering wax that dulls the curd’s brightness.

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