Lemon Curd (Printer-friendly)

Silky lemon curd from fresh lemons, eggs and butter — perfect for scones, cakes and tarts; chills to set.

# What You'll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

01 - In a heatproof bowl, thoroughly whisk the eggs with granulated sugar until the mixture is smooth and well combined.

02 - Stir the lemon zest and freshly squeezed juice into the egg-sugar mixture until evenly integrated.

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

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 whisk in the cubed butter until fully melted and the consistency is velvety smooth.

06 - Pour the curd through a fine-mesh sieve into a clean bowl to filter out any zest or cooked egg solids.

07 - Allow the lemon curd to cool before transferring into sterilized jars. Refrigerate for up to two weeks.

01 -

You can make it in less time than it takes to run to the bakery, and the taste is leagues brighter.
The leftovers, if you have any, transform yogurt, toast, or even pancakes into something worthy of guests.

02 -

Don’t let the curd simmer too hard—overheating scrambles the eggs and ruins the texture in a hurry.
Straining the finished curd makes a huge difference, removing every bit of graininess so it spreads beautifully.

03 -

If the curd looks lumpy, keep whisking off the heat—it almost always smooths out.
Rub the lemon zest into the sugar before whisking with eggs for extra zing.