Lemon Curd
Ingredients
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- 3/4 cup granulated sugar
- 1/8 tsp fine sea salt
- 2 large eggs – whole
- 4 large egg yolks
- 4 lemons lemons – zested (2 tsp zest) and juiced (0.5 cup juice)
- 8 tbsp unsalted butter
Instructions
1. In a nonreactive saucepan (stainless steel or enamel), whisk the granulated sugar, fine sea salt, eggs, and egg yolks until smooth and lightened.
2. Finely zest the lemons to yield 2 tsp zest, then juice enough lemons to measure 0.5 cup juice; whisk both into the saucepan until evenly combined.
3. Cook over medium-low heat, stirring slowly and constantly with a heatproof spatula and scraping the bottom and sides, until the curd thickens to 170–175°F, 8–12 minutes. It should coat the back of a spoon and hold a clean line when you swipe a finger through it.
4. Remove from heat and immediately strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
5. Whisk in the unsalted butter, cut into 1-tbsp pieces, until fully melted and the curd is glossy and silky.
6. Press plastic wrap directly onto the surface to prevent a skin, then chill until cold and thick, about 2 hours.
7. Stir before using. Refrigerate up to 1–2 weeks or freeze up to 2 months.
Lemon curd is a silky, bright-tart spread with a rich, buttery finish. Its texture is luxuriously smooth and spoonable, making it perfect for filling tarts, layering cakes, topping scones, or swirling into yogurt. The balance of vibrant citrus and mellow sweetness gives it a clean, refreshing flavor that showcases the essence of fresh lemons.
Originating in Britain, lemon curd became a staple of teatime by the late 19th and early 20th centuries. Early versions were sometimes called “lemon cheese” and evolved from simple acid-curdled dairy into the egg-thickened, butter-enriched preparation known today. Over time, the method standardized around gently cooking eggs with lemon and sugar, then enriching with butter, a technique now used worldwide and adapted to other fruits like lime and passion fruit.