Lemon Curd Spread (Printable Version)
Silky, tangy lemon curd with bright zest; a versatile spread for scones, tarts, cakes, or yogurt.
# What You'll Need:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed
→ Citrus
03 - Zest from 3 large lemons (about 1 tablespoon)
04 - Juice from 3 large lemons (about 1/2 cup)
→ Pantry
05 - 1 cup granulated sugar
# Method:
01 - In a heatproof bowl, vigorously whisk together the eggs and granulated sugar until the mixture is fully blended.
02 - Stir in the lemon zest and freshly squeezed lemon juice, ensuring even distribution.
03 - Place the heatproof bowl over a saucepan of gently simmering water, making certain the base of the bowl does not touch the water.
04 - Continuously whisk the mixture over medium heat until it thickens and coats the back of a spoon, approximately 8 to 10 minutes.
05 - Remove the bowl from heat and immediately whisk in the unsalted butter, adding a few cubes at a time, until completely melted and the curd is smooth.
06 - Pass the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or coagulated egg for a silky texture.
07 - Allow the mixture to cool to room temperature. Transfer into sterilized jars and refrigerate for up to 2 weeks.
# Chef's Tips:
01 -
- Your guests will think you spent hours making it, yet it’s secretly quick and easy.
- This curd delivers a silky, tangy punch that jazzes up almost anything—from pancakes to layer cakes.
02 -
- Rushing the cooking step can yield scrambled eggs instead of curd, so keep the heat low and whisk constantly.
- Sifting twice creates the kind of silky texture that feels like sunshine on your tongue—it’s worth the extra effort.
03 -
- Use a silicone spatula to scrape down the sides while cooking so nothing goes to waste.
- A sprinkle of zest on top before serving adds an extra pop of color and flavor.