Description
This classic homemade lemon curd recipe delivers a tangy, creamy spread perfect for toast, scones, or as a filling for desserts. Made with fresh lemon juice and zest, eggs, butter, and sugar, this luscious curd is silky smooth with a bright citrus flavor and simple to prepare on the stovetop.
Ingredients
Scale
Lemon Mixture
- 1 tablespoon lemon zest (optional)
- 3/4 cup fresh lemon juice (from 3-4 large lemons)
- 3/4 cup sugar
- 1/4 teaspoon salt
Egg Mixture
- 3 large eggs
- 4 large egg yolks
Finishing
- 4 tablespoons butter (1/2 stick, chopped)
Instructions
- Prepare lemon mixture: In a small saucepan, combine lemon zest, lemon juice, sugar, and salt. Heat over medium heat for about 5 minutes, stirring occasionally until the sugar and salt fully dissolve.
- Beat eggs: In a medium bowl, whisk together the 3 whole eggs and 4 egg yolks thoroughly until well combined and slightly frothy.
- Temper the eggs: Slowly pour about half of the warm lemon mixture into the egg mixture, whisking continuously to gently raise the eggs’ temperature without scrambling them.
- Cook curd: Pour the tempered egg mixture back into the saucepan and stir constantly over medium heat. Cook for approximately 5 minutes until thickened. The curd is ready when it leaves clear trails when you drag a whisk through it.
- Strain mixture: Pour the cooked curd through a fine mesh strainer into a clean bowl, removing any cooked egg solids for a smooth texture.
- Add butter: Stir the chopped butter into the warm lemon curd until fully melted and incorporated, enriching the texture and flavor.
- Cover and chill: Press a square of plastic wrap directly onto the surface of the curd to prevent skin formation. Refrigerate for 2-4 hours until cooled and thickened.
- Store: Transfer the chilled lemon curd into an airtight container or tupperware. It will keep in the refrigerator for 1-2 weeks.
Notes
- Optional lemon zest adds extra bright citrus flavor but can be omitted for a smoother curd.
- Constant stirring and tempering the eggs are essential to avoid curdling.
- Pressing plastic wrap directly onto the curd prevents an undesired skin from forming as it cools.
- Use fresh lemon juice for the best flavor; bottled juice can alter taste.
- Lemon curd is delicious on toast, scones, pancakes, or as a cake filling.
