Description
This classic lemon curd recipe delivers a luscious, tangy, and sweet spread made from fresh lemons, sugar, eggs, and butter. Perfect for spreading on toast, dolloping on desserts, or using as a filling, this silky lemon curd is made gently over a double boiler to ensure a smooth, custard-like texture without scrambling the eggs.
Ingredients
Scale
Primary Ingredients
- 3-4 Fresh Lemons (for juice and zest, about 1/2 cup lemon juice and 1 tablespoon zest)
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1/2 cup Unsalted Butter (1 stick, softened and cut into cubes)
Optional
- Additional Lemon Zest for extra flavor
Instructions
- Prepare Your Ingredients: Zest and juice fresh lemons carefully, avoiding any bitter white pith. Measure out the sugar, crack the eggs into a heatproof mixing bowl, and soften the unsalted butter by cutting it into cubes.
- Combine Lemon Juice, Zest, Sugar, and Eggs: Whisk the lemon juice, lemon zest, sugar, and eggs together in the bowl until thoroughly combined and smooth, making sure there are no lumps.
- Cook the Mixture Gently: Set the bowl over a saucepan of simmering water, creating a double boiler. Stir the mixture constantly and gently as it thickens slowly; this prevents the eggs from scrambling and helps achieve a custard-like consistency.
- Add Butter: When the curd has thickened and coats the back of a spoon, remove it from the heat. Gradually stir in the softened butter cubes until the butter is fully melted and the curd is smooth and silky.
- Cool and Store: Pour the lemon curd into sterilized jars or airtight containers. Allow it to cool completely at room temperature, then seal and refrigerate. The curd keeps well for up to two weeks. Enjoy it chilled or at room temperature as a versatile topping or filling.
Notes
- Be sure to avoid letting the mixture boil during cooking to prevent curdling.
- Use fresh lemons for the best bright and natural lemon flavor.
- The double boiler technique ensures gentle, even heat to thicken the custard without scrambling the eggs.
- Store lemon curd in sterilized containers in the refrigerator for freshness.
- Use leftover lemon zest for garnish or lemon-flavored dishes.
