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Lemon Curd

Lemon curd on spoon showing thick creamy consistency
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Bright, creamy, and bursting with zesty flavor, this homemade lemon curd is like bottling sunshine. It’s surprisingly simple to make and tastes a world better than anything from a store. Perfect for spreading on scones, filling a tart, or just eating with a spoon!

Ingredients

Scale
  • 1 cup Granulated Sugar
  • 2 tbsp Fresh Lemon Zest
  • 6 large Egg Yolks
  • ½ cup Freshly Squeezed Lemon Juice (from about 3–4 lemons)
  • ½ cup Cold Unsalted Butter, cut into cubes

Instructions

  1. Infuse the Sugar: In a small bowl, rub the lemon zest into the sugar with your fingertips until it feels like damp sand and smells incredibly fragrant. This little step makes a huge difference!
  2. Create the Base: In a medium, heavy-bottomed pot, whisk the egg yolks until smooth. Whisk in the lemon sugar, followed by the lemon juice, until everything is combined.
  3. Cook Gently: Place the pot over low heat and whisk constantly. Don’t walk away! The mixture will seem thin at first, then after 5-7 minutes, it will thicken enough to coat the back of a spoon. If you draw a line through it with your finger, the line should hold. Do not let it boil.
  4. Add Butter: Immediately remove the pot from the heat and add the cold butter cubes all at once. Whisk until the butter is completely melted and the curd is glossy and smooth.
  5. Strain and Chill: For the smoothest texture, pour the curd through a fine-mesh strainer into a jar or bowl. Let it cool, then cover and refrigerate for at least 2 hours to set completely.

Notes

  • Serving Suggestions: This curd is amazing swirled into yogurt, spread on toast or warm scones, used as a filling for cupcakes and tarts, or spooned over ice cream.
  • Tips & Tricks: Always zest your lemons before you juice them. Using a heavy-bottomed pot or a double boiler helps prevent the eggs from scrambling. Low and slow heat is your best friend here!
  • Storage: Store your lemon curd in an airtight jar in the refrigerator for up to 2 weeks. To prevent a skin from forming, you can press a piece of plastic wrap directly onto the surface of the curd. It also freezes beautifully for up to a year; just thaw it in the fridge overnight.

Find it online: https://recipesh.com/lemon-curd/