Lemon Curd Spread (Print)

Silky lemon curd with fresh zest and juice, sugar and butter - ideal on scones, tarts, cakes or stirred into yogurt.

# What You Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed

→ Citrus

03 - Zest of 3 large lemons (about 1 tablespoon)
04 - Juice of 3 large lemons (about 1/2 cup)

→ Pantry

05 - 1 cup granulated sugar

# How To Make It:

01 - In a heatproof bowl, whisk together the eggs and granulated sugar until homogeneous.
02 - Stir in the lemon zest and lemon juice until fully integrated.
03 - Place the bowl over a saucepan of gently simmering water, ensuring the base does not touch the water.
04 - Whisk continuously, cooking until the curd thickens to coat the back of a spoon, approximately 8 to 10 minutes.
05 - Remove from heat and immediately whisk in butter cubes until melted and mixture is smooth.
06 - Pass the curd through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
07 - Allow to cool, then transfer to sterilized jars. Refrigerate up to 2 weeks.

# Expert Tips:

01 -
  • The balance of tart and sweet is so spot on, you’ll start looking for excuses to smear it on everything.
  • I was amazed by how quickly it comes together with just a handful of honest, simple ingredients.
02 -
  • If you turn up the heat, you’ll end up with scrambled lemon eggs—I learned this the hard way!
  • Whisking the whole time feels relentless, but it guarantees a velvet-smooth result every batch.
03 -
  • When in doubt, strain it twice for an impossibly silky finish.
  • If you want it dairy-free, plant-based butter works seamlessly—no one will guess.

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