Homemade Lemon Curd (Printable)
Silky, tangy lemon curd using fresh lemon, butter and eggs. Perfect for scones, tarts, or spreading.
# What You 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:
01 - In a medium heatproof bowl, whisk together the eggs, egg yolk, granulated sugar, lemon zest, and lemon juice until completely blended and smooth.
02 - Fill a saucepan with about 1 inch of water and bring to a gentle simmer. Place the heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water beneath.
03 - Add the cubed butter to the bowl and cook over the simmering water, whisking constantly, until the curd thickens enough to coat the back of a spoon, about 10 to 15 minutes.
04 - Remove the bowl from heat and pour the curd through a fine-mesh sieve into a clean bowl, pressing through with a spatula to remove any cooked egg bits or zest fragments.
05 - Press plastic wrap directly against 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 the best texture.
# Expert Tips:
01 -
- It comes together in under thirty minutes with pantry staples you probably already have.
- The texture is velvety and luxurious, far superior to anything store bought.
- It transforms ordinary toast, scones, and even plain yogurt into something worth savoring slowly.
02 -
- Patience during the whisking phase is everything because once the curd starts to thicken it can scramble in seconds if your heat is too high.
- Straining is not optional if you want that perfectly smooth restaurant quality finish.
03 -
- Meyer lemons make a sweeter, more floral curd that tastes almost like sunshine in a jar.
- Salt the butter lightly before cubing it because even a tiny pinch of salt makes the lemon flavor pop dramatically.