Lemon Curd

This homemade lemon curd combines whole eggs and extra yolks for a thick, silky texture. It cooks gently over a double boiler for 10 minutes before chilling into a smooth spread.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 1 15

Ingredients

Instructions

Whisk the 3 eggs, 2 egg yolks, 120 g granulated sugar, 1 tbsp lemon zest, and 125 ml fresh lemon juice in a heatproof bowl until smooth.
Set the bowl over a saucepan of gently simmering water. Whisk constantly for about 10 minutes, until the lemon curd thickens and coats the back of a spoon.
Remove the bowl from the heat and gradually whisk in 100 g unsalted butter until completely melted. Pass the curd through a fine-mesh sieve into a clean bowl.
Transfer the lemon curd to a clean airtight jar, let it cool, then refrigerate for 1 hour before using.

Notes

Watch the Heat: I keep the water at a gentle simmer because high heat can cook the eggs too quickly and leave small lumps in the curd.

Use the Spoon Test: Ten minutes is a useful guide, but I rely on the texture—the curd is ready when it thickens and coats the back of a spoon.

Add the Butter Gradually: Whisking in a few pieces at a time helps the butter melt evenly and keeps the lemon curd smooth.

Strain While Warm: I pass the curd through a fine-mesh sieve immediately because it flows through more easily before it begins to cool and thicken.

Nutrition