Lemon Curd (Printable Version)

Silky lemon curd of fresh lemons, eggs and butter, thickened gently over a double boiler and strained for extra-smooth texture.

# What You'll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

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

02 - Incorporate the lemon zest and freshly squeezed lemon juice, mixing until smooth.

03 - Place the bowl over a saucepan filled with gently simmering water, ensuring the base of the bowl does not touch the water.

04 - Whisk constantly for 8 to 10 minutes, until the mixture thickens and coats the back of a spoon.

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

06 - Pass the lemon curd through a fine-mesh sieve into a clean bowl to eliminate zest or cooked egg particles.

07 - Allow the lemon curd to cool, then transfer to sterilized jars and refrigerate for up to two weeks.

01 -

This lemon curd only takes about 20 minutes, but friends will ask if you spent hours making it from scratch.
The balance of tang and sweetness makes everything from scones to yogurt taste like a treat worth celebrating.

02 -

Whisk constantly over the double boiler—if you stop even for a second, the eggs might scramble and ruin the texture.
Straining the curd is a non-negotiable step if you want it perfectly smooth—even a tiny flake of zest can impact that dreamy mouthfeel.

03 -

Switch to plant-based butter for a completely dairy-free treat—and don’t be afraid to use Meyer lemons when you find them for an even sunnier flavor.
The real secret: pressing plastic wrap against the surface while cooling prevents a skin from forming and keeps your curd extra smooth.