Homemade Lemon Curd (Printable)

Silky, tangy lemon curd with fresh zest, butter and eggs; double-boiler method yields a smooth, spreadable curd.

# What You'll 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

# Step-by-step:

01 - In a medium heatproof bowl, whisk together the eggs, egg yolk, sugar, lemon zest, and lemon juice until smooth and well blended.
02 - Place the bowl over a saucepan filled with gently simmering water, making sure the bottom of the bowl does not touch the water surface.
03 - Add the cubed butter to the bowl and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, approximately 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 to remove any zest or cooked egg bits.
05 - Press plastic wrap directly onto 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 optimal texture.

# Expert Advice:

01 -
  • It tastes like sunshine in a jar and comes together faster than a trip to the bakery.
  • Once you make it yourself, the store bought version will never satisfy you again.
  • It doubles as a scone spread, a tart filling, or a stolen spoonful when nobody is looking.
02 -
  • If the heat is too high, the eggs will scramble and you will have lemon flavored scrambled eggs, which is a sad moment in any kitchen.
  • Straining is not optional here because even the most careful whisker will have tiny flecks of cooked egg hiding in that curd.
  • The curd will thicken further as it chills, so do not panic if it seems a bit loose when warm.
03 -
  • Meyer lemons make a sweeter, more floral curd that is worth seeking out if you find them in season.
  • For the richest possible curd, replace all three whole eggs with six yolks and prepare yourself for something almost custard like in its decadence.

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