Lemon Curd with Butter (Printable)

Tangy lemon and creamy butter combine for a luscious spread ideal on toast or scones.

# What You'll Need:

→ Citrus

01 - 3 large lemons, zested and juiced (about ½ cup juice)

→ Dairy

02 - ½ cup unsalted butter (115 g), cut into cubes

→ Sweetener

03 - 1 cup granulated sugar (200 g)

→ Eggs

04 - 3 large eggs
05 - 1 large egg yolk

# Steps:

01 - Wash and dry the lemons. Finely zest them, then juice to obtain approximately ½ cup of lemon juice.
02 - In a medium heatproof bowl, whisk together the sugar, whole eggs, and egg yolk until the mixture is smooth and homogeneous.
03 - Incorporate the lemon zest and freshly squeezed lemon juice into the egg mixture, stirring to combine evenly.
04 - Place the bowl over a saucepan of gently simmering water, ensuring the bowl's bottom does not touch the water. Whisk continuously for 8 to 12 minutes until the curd thickens sufficiently to coat the back of a spoon.
05 - Remove the bowl from heat and immediately whisk in the cubed butter until fully melted and the curd achieves a smooth consistency.
06 - Pass the lemon curd through a fine-mesh sieve into a clean bowl to eliminate zest fragments and any coagulated egg bits.
07 - Allow the curd to cool to room temperature before transferring it into sterilized jars. Refrigerate and consume within two weeks.

# Expert Tips:

01 -
  • It comes together in under 25 minutes and tastes like you've been stirring for hours.
  • One batch fills your kitchen with such a bright, inviting lemon scent that people will follow you around asking what you're making.
  • It's nearly impossible to mess up if you stay patient with the heat and trust the whisking.
02 -
  • The thermometer matters less than your eyes and a wooden spoon—the curd is ready when it coats the back of that spoon and doesn't immediately run off, around 160°F (71°C).
  • If you overheat it even a little, the eggs will scramble; this is why slow, steady heat and constant whisking are your insurance policy.
03 -
  • Make it the day before you need it; the flavor deepens and becomes more complex as it sits.
  • If your mixture breaks or seems grainy, strain it more thoroughly or blend it gently with an immersion blender, and most times it comes back together beautifully.

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