Zesty Creamy Lemon Curd (Printable version)

Bright, creamy lemon spread with fresh zest and juice. Ideal for sweet uses and quick preparation.

# List of ingredients:

→ Citrus

01 - 2 large lemons (zest and juice, approx. ½ cup juice)

→ Dairy

02 - ½ cup unsalted butter (115 g), cut into cubes

→ Sugar

03 - 1 cup granulated sugar (200 g)

→ Eggs

04 - 3 large eggs
05 - 1 large egg yolk

# Directions:

01 - Wash lemons thoroughly, zest them using a fine grater, then extract the juice, reserving both.
02 - In a medium heatproof mixing bowl, whisk together the granulated sugar, whole eggs, and egg yolk until smooth and homogenous.
03 - Stir in the lemon zest and juice into the egg and sugar mixture evenly.
04 - Place the mixing bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water surface.
05 - Add the butter cubes gradually, whisking constantly to prevent curdling. Continue cooking until the mixture thickens and coats the back of a spoon, approximately 8 to 10 minutes. Avoid boiling.
06 - Remove from heat and strain the curd through a fine-mesh sieve into a clean container to remove zest particles and cooked egg solids.
07 - Allow to cool to room temperature before transferring to a jar. Refrigerate until chilled and thickened.

# Expert Advice:

01 -
  • It's luxuriously creamy without being heavy, with that perfect pucker of fresh lemon that makes your taste buds wake up.
  • You can spread it on warm toast, dollop it into yogurt, or fill a tart, and it transforms everything it touches.
  • Once you make it once, you'll realize store-bought versions taste like they're missing something essential.
02 -
  • The double boiler is not optional—a direct flame will scramble your eggs and ruin the texture completely.
  • When the curd coats the back of a spoon and you can draw a line through it with your finger, it's done; one extra minute over heat can make it break.
  • Straining is the difference between homemade curd and something that feels gritty or unfinished.
03 -
  • Keep the heat under your double boiler gentle and steady—rushing with high heat is the fastest way to scrambled eggs and regret.
  • Taste the curd while it's warm; the flavor is most vibrant then, and you'll catch any heat issues immediately.

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