Homemade Lemon Curd (Printable)
Silky, tangy lemon curd made with fresh zest, butter and eggs - ideal for scones, tarts, or spooning over yogurt.
# What You'll Need:
→ Fruit & Juice
01 - 3 large lemons, zest finely grated and juiced (about 1/2 cup juice)
→ Dairy
02 - 1/2 cup unsalted butter, cubed
→ Eggs
03 - 3 large eggs
04 - 1 large egg yolk
→ Sugar
05 - 1 cup granulated sugar
# Directions:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolk, sugar, lemon zest, and lemon juice until well 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, about 10 to 15 minutes.
04 - Remove the bowl from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of zest or cooked egg.
05 - Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Allow to cool, then refrigerate for at least 2 hours before serving for the best texture.
# Expert Tips:
01 -
- It tastes like something from a fancy bakery but comes together with a bowl and a saucepan.
- The texture is velvety and glossy, and once you master it you will never buy jarred curd again.
02 -
- If the water boils too aggressively the eggs will scramble, so keep the simmer gentle and patient.
- Straining is not optional if you want that professional, silky finish because tiny coagulated bits are almost inevitable.
03 -
- Room temperature eggs blend more smoothly and reduce the risk of shocking the mixture into lumpiness.
- A microplane zester catches just the bright yellow outer layer and none of the bitter white pith underneath.