Zesty Creamy Lemon Curd (Printable Version)

Smooth, tangy lemon spread with buttery richness for versatile use on toast and desserts.

# What You'll Need:

01 - 2 large lemons (zest and juice, about ½ cup juice)

02 - ½ cup unsalted butter, cut into cubes

03 - 1 cup granulated sugar

04 - 3 large eggs

05 - 1 large egg yolk

01 - Wash and zest the lemons, then juice them.

02 - In a medium heatproof bowl, whisk together the granulated sugar, eggs, and egg yolk until smooth.

03 - Stir in the lemon zest and juice into the sugar and egg mixture.

04 - Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water surface.

05 - Add the butter cubes; whisk constantly until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Avoid boiling.

06 - Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl, removing zest and any solids.

07 - Allow to cool to room temperature, then transfer to a jar and refrigerate to thicken further.

01 -

It comes together in twenty minutes and tastes like you spent all afternoon on it.
The bright citrus flavor cuts through any richness, making it perfect on scones or straight from the jar.
You can adjust the sweetness and tang exactly how you like it once you make it once.

02 -

Never let the curd boil or the eggs will scramble and ruin the smooth texture.
Straining is not optional, it removes any bits that would make the curd grainy instead of silky.
The curd thickens significantly as it chills, so do not worry if it seems a little loose when warm.

03 -

If you want an even richer curd, use four egg yolks instead of three whole eggs and one yolk.
Whisking constantly is the secret to avoiding scrambled eggs, do not walk away from the stove.
Taste it before you jar it, if it is too sweet add a squeeze more lemon juice while it is still warm.