Lemon Curd (Printable Version)

Tangy-sweet lemon curd made with fresh zest, juice, eggs and butter—ideal for scones, cakes, or toast.

# What You Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

01 - In a heatproof bowl, thoroughly whisk together eggs and granulated sugar until fully combined and smooth.

02 - Add the freshly grated lemon zest and lemon juice, stirring well to integrate.

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

04 - Whisk the mixture continuously over medium heat until it thickens and coats the back of a spoon, approximately 8–10 minutes.

05 - Remove the bowl from heat and immediately add cubed butter, whisking until fully melted and the mixture is uniformly smooth.

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

07 - Allow the curd to cool, then transfer to sterilized jars. Refrigerate and consume within two weeks.

01 -

This curd tastes like real, honest-to-goodness lemons—no artificial sharpness, just tangy freshness.
I’ve found it’s the easiest way to dress up breakfast toast or a store-bought cake in less than half an hour.

02 -

If the heat is too high, your curd will seize up and turn lumpy before you can say woops—low and slow wins the day.
Straining might seem fussy, but it’s the secret to a perfectly smooth, professional texture that’s worth the extra minute.

03 -

Let your butter soften slightly before cubing so it melts quickly but stays cool enough not to separate.
Whisking constantly might feel tedious, but it guarantees a curd free of scrambled bits—totally worth the arm workout.