Lemon Curd Spread (Printable)
Silky lemon curd with fresh zest, juice, eggs and butter - tangy spread for scones, cakes or yogurt.
# What You'll Need:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed
→ Citrus
03 - 3 large lemons, zested and juiced (approximately 1 tablespoon zest, 1/2 cup juice)
→ Pantry
04 - 1 cup granulated sugar
# How to Make It:
01 - In a heatproof bowl, thoroughly whisk together eggs and granulated sugar until the mixture is smooth and homogenous.
02 - Add lemon zest and freshly squeezed lemon juice, stirring until evenly integrated.
03 - Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
04 - Whisk the mixture constantly, allowing it to cook gradually until thickened and capable of coating the back of a spoon, approximately 8 to 10 minutes.
05 - Remove from heat immediately and whisk in cubed butter until completely melted and the curd reaches a silky consistency.
06 - Pour the curd through a fine-mesh sieve into a clean bowl to eliminate any residual zest or cooked egg fragments.
07 - Allow the lemon curd to cool fully, then transfer to sterilized jars. Store under refrigeration for up to two weeks.
# Expert Advice:
01 -
- This is the kind of treat that makes you feel like you’re getting away with something decadent for breakfast.
- I love how just a spoonful can brighten up a scone, a tart, or even a bowl of plain yogurt—not to mention it takes only about twenty minutes start to finish.
02 -
- Once, I rushed the whisking and ended up with little specks of scrambled egg—low and slow heat prevents that every time.
- Straining the curd is not optional if you want that glossy, professional finish—it makes all the difference between nice and extraordinary.
03 -
- The silky texture depends on patient, constant whisking over gentle heat—no shortcuts.
- A sprinkle of extra zest stirred in at the end gives the curd a bold citrus punch.