Description
This homemade lemon curd is a smooth, tangy, and luscious spread made from fresh lemons, eggs, sugar, and butter. Perfect as a topping for scones, a filling for cakes and tarts, or simply spread on toast, this classic British recipe offers a bright citrus flavor that is easy to prepare using simple stovetop cooking. It is vegetarian and gluten-free, making it suitable for a variety of diets.
Ingredients
Scale
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter, cut into small pieces
Instructions
- Mix eggs and sugar: In a medium saucepan off the heat, whisk together the eggs and sugar until the mixture is smooth and well combined.
- Add lemon: Stir in the fresh lemon juice and lemon zest, whisking to fully integrate the flavors.
- Cook curd: Place the saucepan over medium-low heat. Stir constantly with a silicone spatula or wooden spoon to prevent curdling, cooking the mixture for about 8 to 10 minutes until it thickens enough to coat the back of the spoon. Avoid boiling the mixture to maintain a smooth texture.
- Incorporate butter: Remove the saucepan from the heat and immediately add the small pieces of butter one at a time, whisking continuously until fully melted and combined into a silky curd.
- Strain the curd: Pour the lemon curd through a fine mesh sieve into a bowl to remove any cooked egg bits or zest, ensuring a velvety consistency.
- Cool and store: Let the curd cool slightly before transferring it into a jar or airtight container. Refrigerate for at least one hour to allow it to thicken further before serving.
Notes
- Lemon curd can be stored in the refrigerator for up to two weeks.
- Use it as a filling for cakes, tarts, or scones, or simply spread on toast for a delicious treat.
- To increase tartness, reduce the amount of sugar slightly.
