Description
Lemon curd is a luscious, intensely lemony spread that balances bright citrus acidity with rich egg yolks and butter. It is a building block of British baking, used to fill tarts, layer cakes, and pavlovas, or simply spread on scones and toast. Making it from scratch takes 20 minutes and the result is worlds better than any jar.
Ingredients
Units
Scale
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon finely grated lemon zest (about 2 lemons)
- Pinch of kosher salt
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Whisk the egg yolks and sugar together in a medium saucepan (off the heat) until pale and well combined, about 1 minute.
- Add the lemon juice, lemon zest, and salt. Whisk until smooth.
- Place the saucepan over medium-low heat. Cook, whisking constantly, for 8-10 minutes. The curd will slowly thicken — it is ready when it coats the back of a spoon and registers 170°F on an instant-read thermometer. Do not let it boil or the eggs will curdle.
- Remove from heat immediately. Add the cold butter pieces one at a time, whisking each piece in until fully melted and incorporated. The butter enriches the curd and gives it a glossy, silky finish.
- Strain the curd through a fine-mesh sieve into a clean jar or bowl to remove the zest and any small lumps, pressing it through with a spatula.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until cold and set, at least 2 hours. The curd will thicken considerably as it chills.
Notes
- Use fresh lemon juice only — bottled juice lacks the brightness and complexity of fresh.
- Zest the lemons before juicing them — it’s much easier.
- The curd thickens significantly as it cools, so don’t cook it until it’s as thick as you want the final product.
- Lemon curd keeps refrigerated for up to 2 weeks and freezes for up to 2 months.
- This technique works with any citrus — try lime, grapefruit, or blood orange curd.
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving