Lemon Curd

Lemon Curd

Silky, tangy lemon curd turns fresh citrus and egg yolks into a glossy spread in minutes.

Total 2 hr 30 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs, Dairy

This stovetop lemon curd is thickened gently with egg yolks and butter until glossy and spoonable, striking a balance between tart and sweet. Spread it on scones, layer it into tarts, or swirl it through yogurt and cakes. A fine strainer ensures a silky texture free of zest and cooked egg bits.

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 4 large egg yolks
  • 2 large eggs
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes

Method

  1. In a medium bowl, whisk together the granulated sugar and lemon zest until the sugar looks moist and fragrant.

  2. Whisk in the lemon juice, egg yolks, whole eggs, and salt until smooth and fully combined.

  3. Pour the mixture into a 6-quart saucepan and cook over medium-low heat, stirring constantly with a whisk or silicone spatula, until the curd thickens enough to coat the back of a spoon and reaches 170 to 175°F, 8 to 10 minutes.

  4. Remove the pan from the heat and whisk in the butter, a few cubes at a time, until fully melted and incorporated and the curd is glossy.

  5. Pour the curd through a fine-mesh strainer set over a bowl, pressing it through with a spatula to remove the zest and any cooked egg bits.

  6. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 2 hours.

  7. Transfer the chilled lemon curd to a clean jar or airtight container and store in the refrigerator for up to 2 weeks.

Rate this recipe

★ 3.4 (1)

Lemon Curd

This stovetop lemon curd is thickened gently with egg yolks and butter until glossy and spoonable, striking a balance between tart and sweet. Spread it on scones, layer it into tarts, or swirl it through yogurt and cakes. A fine strainer ensures a silky texture free of zest and cooked egg bits.

2 hr 30 min 16 oz 110 cal

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 4 large egg yolks
  • 2 large eggs
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes

Method

  1. 1

    In a medium bowl, whisk together the granulated sugar and lemon zest until the sugar looks moist and fragrant.

  2. 2

    Whisk in the lemon juice, egg yolks, whole eggs, and salt until smooth and fully combined.

  3. 3

    Pour the mixture into a 6-quart saucepan and cook over medium-low heat, stirring constantly with a whisk or silicone spatula, until the curd thickens enough to coat the back of a spoon and reaches 170 to 175°F, 8 to 10 minutes.

  4. 4

    Remove the pan from the heat and whisk in the butter, a few cubes at a time, until fully melted and incorporated and the curd is glossy.

  5. 5

    Pour the curd through a fine-mesh strainer set over a bowl, pressing it through with a spatula to remove the zest and any cooked egg bits.

  6. 6

    Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 2 hours.

  7. 7

    Transfer the chilled lemon curd to a clean jar or airtight container and store in the refrigerator for up to 2 weeks.