Lemon Curd (Printer-Friendly)

Silky, tangy lemon curd made with fresh zest, juice, eggs and butter; thickened in a double boiler and strained smooth.

# What You'll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - 3 large lemons, zested and juiced (approximately 1 tablespoon zest and 1/2 cup juice)

04 - 1 cup granulated sugar

01 - In a heatproof bowl, whisk together eggs and granulated sugar until the mixture is homogenous.

02 - Mix in the freshly grated lemon zest and lemon juice, stirring to blend.

03 - Place the bowl over a saucepan with gently simmering water, ensuring the bottom of the bowl does not touch the surface of the water.

04 - Whisk the mixture consistently over gentle heat until it thickens enough to coat the back of a spoon, approximately 8 to 10 minutes.

05 - Remove the bowl from heat and immediately whisk in the cubed butter until fully melted and the curd becomes smooth.

06 - Pour the lemon curd through a fine-mesh sieve into a clean bowl to remove zest and any coagulated egg.

07 - Allow the curd to cool to room temperature, then transfer to sterilized jars. Seal and store in the refrigerator for up to two weeks.

01 -

This curd looks and tastes like liquid sunshine but takes less time than brewing a pot of tea.
It's my secret for impressing guests – most people can't believe something so luscious comes together so quickly.

02 -

If you walk away even briefly while it's on the heat, the eggs can overcook and give the curd a scrambled feel.
Straining the curd through a sieve was a game-changer—it guarantees that dreamy smoothness even if little bits sneak in.

03 -

Let the curd chill completely before using so it thickens and the flavors meld.
For extra-smooth curd, strain it twice—a little effort, but worth it for that creamy finish.