Description
This classic Lemon Curd recipe yields a smooth, tangy, and buttery spread that’s perfect for topping toast, scones, or filling cakes and tarts. Made with fresh lemon juice, zest, eggs, and butter, it cooks gently on the stovetop to a luscious, silky consistency that coats the back of a spoon. Simple to prepare and irresistibly bright, it’s a versatile treat to keep on hand in your fridge.
Ingredients
Scale
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- Pinch of fine sea salt
- 1 tsp grated lemon zest (from 1 medium lemon)
- 1/2 cup fresh lemon juice (from 3 lemons, strained)
- 6 Tbsp unsalted butter (cut into small pieces)
- 1/2 tsp vanilla extract
Instructions
- Mix eggs and sugar: In a medium (2 qt) saucepan, combine the eggs, sugar, lemon zest, and a pinch of salt. Whisk vigorously until the mixture is well combined, frothy, and lightened in color.
- Add lemon juice: Whisk the fresh lemon juice into the egg mixture until fully blended.
- Cook and thicken: Add the butter pieces. Place the saucepan over low heat and whisk constantly until the butter melts and the mixture thickens, about 7-9 minutes. The curd will thicken around 160-170ËšF; once bubbling gently, allow to simmer briefly then remove from heat around 175-180ËšF. The curd is ready when it coats the back of a spoon without running when you draw your finger across it.
- Strain: Pour the mixture through a fine sieve into a bowl, using a whisk to help push the curd through quickly. Discard any solids left in the sieve.
- Finish and cool: Stir in the vanilla extract. Let the lemon curd cool to room temperature, then cover and refrigerate to fully set. It keeps well in the refrigerator for up to one week.
Notes
- Use fresh lemons for the best flavor; bottled lemon juice will not yield the same brightness.
- Constant whisking during cooking prevents curdling and ensures a smooth texture.
- Use a candy or instant-read thermometer to monitor temperature precisely.
- Straining the curd removes any cooked egg bits for a silky finish.
- Store lemon curd refrigerated and consume within one week for optimal freshness.
