Lemon Curd Spread (Print)

Silky lemon curd from fresh lemons, eggs and butter—bright spread for scones, cakes or yogurt. Ready in 20 minutes.

# What You’ll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cut into cubes

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

04 - 1 cup granulated sugar

01 - In a heatproof bowl, whisk eggs together with granulated sugar until homogenous.

02 - Mix in lemon zest and fresh lemon juice until evenly blended.

03 - Place the heatproof bowl over a saucepan filled with gently simmering water, ensuring the base of the bowl does not contact the water.

04 - Whisk mixture continuously, maintaining gentle heat, until thickened and able to coat the back of a spoon, approximately 8 to 10 minutes.

05 - Remove bowl from heat and immediately whisk in unsalted butter cubes until fully melted and curd is smooth.

06 - Pass curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg. Allow to cool before transferring to storage.

07 - Transfer to sterilized jars, seal, and refrigerate for up to two weeks.

01 -

Because the flavor is secretly more effortless to achieve than anyone guesses.
Whenever I spoon it onto warm toast, it turns breakfast into something that feels a little bit decadent.

02 -

If you try to rush thickening over high heat, it&s easy to scramble the eggs—slow and steady wins every time.
Straining the curd once (or twice) makes a bigger difference in texture than you might think—it's the trick to that restaurant-level smoothness.

03 -

If your curd is too thin after cooling, it likely needed a bit more cooking—just return it gently to the double boiler and whisk a minute or two longer.
Sifting the sugar before adding helps prevent any stray lumps that could spoil the velvety texture.