Classic Lemon Curd
This homemade lemon curd is tangy, buttery, smooth, and completely addictive. Made with just five simple ingredients and ready in about 15 minutes, it's the perfect spread for scones, tarts, or gifting.
Equipment
- Double boiler or heatproof glass bowl - A Pyrex or similar bowl that fits snugly over a saucepan
- Medium saucepan - To hold simmering water for the double boiler
- Silicone whisk - Won't scratch glass or stainless steel
- Citrus juicer or reamer
- Zester or microplane grater - For fine, fluffy lemon zest
- Fine-mesh sieve - Optional, for straining the curd
- Candy thermometer or instant-read thermometer - Optional but helpful for precision
- Glass mason jars or airtight glass containers - For storage
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 4 large egg yolks - or 3 large whole eggs for a lighter curd
- 3/4 cup granulated sugar - 150g
- 1/3 cup fresh lemon juice - 80ml, from about 2-3 lemons
- 1 tablespoon lemon zest - finely grated, from about 2 lemons
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter - 85g, cold and cut into cubes
Instructions
- Zest the lemons before juicing, then roll them firmly on the countertop to release more juice. Juice and strain the seeds.
- Fill the bottom of a double boiler with 1-2 inches of water, bring to a boil, then reduce to a gentle simmer. The water should not touch the top bowl.
- Whisk the egg yolks and sugar in the top bowl until pale, creamy, and slightly thickened, about 1-2 minutes. Add lemon zest, juice, and salt, whisking until combined.
- Place the bowl over simmering water and whisk constantly for 10-12 minutes until the curd thickens and coats the back of a spoon. The temperature should reach 160°F to 170°F.
- Remove from heat and whisk in the cold butter cubes a few at a time until fully incorporated and the curd is smooth and shiny.
- For an ultra-smooth texture, strain the curd through a fine mesh sieve using a rubber spatula to press it through.
- Pour the curd into clean glass jars and press plastic wrap directly onto the surface to prevent a skin from forming. Cool at room temperature for 30 minutes, then chill for 1-2 hours before serving.
Notes
- Fresh lemons are essential: Bottled juice lacks the aromatic oils that make this curd shine. Always use fresh.
- Keep the heat low: The double boiler method prevents the eggs from scrambling. If the heat is too high, the curd can curdle.
- Whisk constantly: Don't stop whisking while the curd cooks — even 20 seconds of rest can cause the eggs near the edges to overcook.
- Cold butter stops the cooking: Adding cold, cubed butter at the end quickly cools the curd and gives it a silky texture.
- Don't skip the chilling time: The curd thickens significantly as it cools in the fridge. It will seem thin off the stove but will set perfectly.
- Storage: Store in an airtight glass jar in the refrigerator for up to 2 weeks. Always use a clean spoon when scooping.
- Freezing: Lemon curd freezes well for up to 3 months. Leave headspace in the jar for expansion, and thaw overnight in the refrigerator.
- Variation — lime curd: Substitute fresh lime juice and zest for the lemon for a tropical twist.
- Variation — lavender lemon curd: Steep 1 teaspoon of dried culinary lavender in the lemon juice for 10 minutes, then strain before using.
- Use it in desserts: This curd is delicious as a filling for cakes, tarts, cheesecakes, or swirled into yogurt and whipped cream.