: Lemon curd is a versatile and luscious spread that strikes the perfect balance between tart and sweet. Its vibrant yellow color and silky-smooth texture make it a delightful topping for scones, toast, or even as a filling for cakes and pastries. What makes this recipe special is the freshness of the lemons—using freshly squeezed juice and zest infuses the curd with an intense citrus flavor, while the cold butter added at the end ensures a creamy, melt-in-your-mouth finish. This homemade lemon curd is so much better than anything store-bought, offering a bright, zesty indulgence that’s irresistible!
Ingredients:
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup fresh lemon juice (about 4 large lemons)
- Zest of 2 large lemons
- 1/2 cup unsalted butter, cubed and cold
- Pinch of salt
Instructions:
- Prep the Ingredients: Begin by preparing your lemons. Wash the lemons thoroughly to remove any wax or dirt from the skin. Grate the zest of 2 lemons using a fine grater and set aside. Juice the lemons to collect 1/2 cup of fresh lemon juice. It’s important to use fresh lemons as it gives the curd a bright, zesty flavor. Set the juice aside.
- Mix the Eggs and Sugar: In a medium-sized heatproof bowl, whisk together the eggs and sugar until well combined. The mixture should be smooth and light in color. This ensures that the curd will have a velvety texture.
- Add Lemon Juice and Zest: Slowly whisk the fresh lemon juice and lemon zest into the egg-sugar mixture. Make sure everything is well incorporated. The zest will add an extra boost of lemon flavor, while the juice provides the tartness. Add a pinch of salt to enhance the flavors.
- Cook the Curd: Set the bowl over a saucepan of simmering water (double boiler method). Make sure the bottom of the bowl doesn’t touch the water. Stir the mixture constantly with a whisk or silicone spatula to prevent the eggs from curdling. Cook for 8-10 minutes, or until the mixture thickens and coats the back of a spoon. The curd should reach about 170°F (75°C) if using a thermometer.
- Incorporate the Butter: Once the curd has thickened, remove the bowl from heat. Immediately add the cubed cold butter a few pieces at a time, stirring constantly. The butter will melt into the warm curd, creating a rich and creamy texture. Continue stirring until all the butter is fully incorporated and the curd is smooth.
- Strain the Curd (Optional): If you want a perfectly smooth lemon curd, strain the mixture through a fine mesh sieve to remove the zest and any potential bits of cooked egg. This step ensures a silky texture but is optional if you prefer the zest in the curd.
- Cool and Store: Allow the lemon curd to cool slightly at room temperature. Then, transfer it into clean, sterilized jars. Seal the jars and let them cool completely before refrigerating. The curd will thicken further as it cools. Lemon curd can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.
