Lemon Curd

This Lemon Curd is silky and full of bright citrus flavor. I love keeping a jar in the fridge for quick breakfasts on toast or as a tangy filling for cakes and pastries.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 1 15

Ingredients

Instructions

In a heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon zest, and lemon juice until smooth.
Set the bowl over a saucepan of gently simmering water and whisk constantly for about 10 minutes, until the mixture thickens and coats the back of a spoon.
Take the bowl off the heat and whisk in the unsalted butter until fully melted and combined.
Strain the lemon curd through a fine sieve into a clean bowl for a smooth finish.
Pour into sterilized jars and let cool before placing in the refrigerator.

Notes

Whisk Constantly: I keep whisking the whole time so the eggs don’t scramble and the curd stays smooth.

Strain if You Like: Sometimes I pass it through a fine sieve for an extra silky finish.

Storage Tip: I store mine in small jars in the fridge, and it keeps well for about a week.

How I Use It: My favorite way is spreading it on warm scones, but it’s also great for filling cakes or swirling into yogurt.

Nutrition