Lemon Curd

A silky, bright lemon curd made with fresh lemon juice, zest, eggs, butter, and sugar. Perfect for filling cakes, topping scones, or swirling into yogurt.

This classic lemon curd is smooth, tangy, and wonderfully rich. Made with fresh lemon juice, zest, eggs, sugar, and butter, it comes together in minutes and adds a fresh citrus touch to pastries, toast, cakes, and desserts.

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, cut into cubes
• 1 pinch salt

Instructions

1. In a medium heatproof bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until smooth.
2. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
3. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10 to 12 minutes.
4. Remove from the heat and whisk in the butter cubes a few pieces at a time until fully melted and glossy.
5. Strain the curd through a fine mesh sieve for an extra smooth texture, if desired.
6. Transfer to a clean jar or container and let cool completely before refrigerating.
7. Chill for at least 2 hours before serving. Store covered in the refrigerator.