Lemon Curd (Printer-friendly)

Silky tangy lemon curd made with fresh lemons, eggs and butter. Ready in 20 minutes; strains extra-smooth.

# What you'll need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

01 - In a heatproof bowl, vigorously whisk eggs with granulated sugar until mixture is thoroughly blended and smooth.

02 - Add the lemon zest and freshly squeezed lemon juice to the egg mixture, stirring until fully combined.

03 - Place the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water.

04 - Continuously whisk the mixture over gentle heat until it thickens and coats the back of a spoon, approximately 8 to 10 minutes.

05 - Remove from heat and immediately whisk in cubed unsalted butter until completely melted, yielding a glossy and smooth mixture.

06 - Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any solids.

07 - Let the lemon curd cool to room temperature, then transfer to sterilized jars and refrigerate for up to 2 weeks.

01 -

This lemon curd is so intensely lemony and smooth, you’ll find excuses to spoon it onto everything from toast to oatmeal.
It’s surprisingly easy and comes together faster than you’d think—perfect for when you want a treat without a big production.

02 -

If you rush and crank the heat, you’ll end up with lemony scrambled eggs—I learned that the hard way.
Straining twice is the best way to guarantee that dreamy, luxurious texture you want for spreading or swirling.

03 -

Always use fresh lemons, never bottled juice—the difference in taste is remarkable and worth the little extra effort.
Don’t walk away while the curd is cooking; gentle, patient stirring is the true secret to ultra-smooth lemon curd.