Description
This classic lemon curd recipe delivers a silky, tangy spread that’s perfect for topping scones, toast, or desserts. Made with simple ingredients like fresh lemon juice, eggs, sugar, and butter, this lemon curd is thick, smooth, and bursting with bright citrus flavor. The slow cooking in a heavy-bottomed saucepan ensures a creamy texture without curdling.
Ingredients
Ingredients
- 3 large eggs
- 1 cup sugar
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon zest
Instructions
- Combine the first three ingredients: In a small heavy-bottomed saucepan over medium heat, whisk together the eggs, sugar, and fresh lemon juice until the mixture is smooth and all ingredients are well incorporated.
- Heat mixture carefully: Continue whisking constantly over medium heat to avoid the eggs scrambling. Use a heavy-bottomed pan to evenly distribute heat and prevent burning.
- Simmer and thicken: Cook the mixture, stirring frequently, until it thickens enough to coat the back of a metal spoon. This stage usually takes several minutes and requires constant attention to prevent curdling.
- Add butter and zest: Stir in the cubed butter and grated lemon zest and continue whisking until the butter melts completely and the curd is smooth and glossy.
- Cool the curd: Transfer the lemon curd to a small glass bowl and let it cool at room temperature for about 10 minutes.
- Refrigerate: Cover the curd and refrigerate until fully chilled, about 1-2 hours or overnight, before serving or storing.
Notes
- Use a heavy-bottomed saucepan to avoid uneven cooking and curdling of eggs.
- Whisk constantly to maintain a smooth texture and prevent eggs from scrambling.
- Freshly grated lemon zest adds vibrant flavor but avoid the white pith which can be bitter.
- Store lemon curd in an airtight container in the refrigerator for up to 1 week.
- This lemon curd can be used as a spread, filling for cakes or tarts, or stirred into yogurt or oatmeal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British