Lemon Curd Spread (Printable version)

Silky lemon curd with fresh lemon, eggs and butter — ideal for scones, cakes, or yogurt.

# Ingredient List:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - 3 large lemons, zested and juiced (about 1 tablespoon zest, 1/2 cup juice)

04 - 1 cup granulated sugar

01 - In a heatproof bowl, vigorously whisk the eggs and granulated sugar until the mixture is completely blended and pale.

02 - Stir in the freshly grated lemon zest and strained lemon juice until fully combined.

03 - Position the bowl over a saucepan of lightly simmering water, ensuring the bottom of the bowl does not touch the water.

04 - Constantly whisk the mixture for 8 to 10 minutes, or until it thickens and can coat the back of a spoon.

05 - Remove from heat and immediately add cubed unsalted butter, whisking until fully melted and the curd is smooth.

06 - Strain the lemon curd through a fine-mesh sieve into a clean bowl to eliminate any bits of zest or coagulated egg.

07 - Let the mixture cool briefly, then transfer into sterilized jars. Refrigerate for up to two weeks.

01 -

Secretly, this curd makes even the dullest toast feel posh, and nobody expects it to come together so fast.
Its rich tangy punch works in desserts or breakfast, and it’s saved me when I needed a quick homemade gift.

02 -

If you stop whisking for just a minute, you might get tiny scrambled egg bits—whisk constantly and never rush this step.
Straining the curd is non-negotiable; the first time I skipped it, a guest found a surprise chunk of zest I wish they hadn’t.

03 -

Cooking low and slow rewards you with the smoothest, glossiest curd.
Sneak a taste before jarring—sometimes a pinch more zest or a drop of extra lemon juice takes it over the top.