Lemon Curd: The Silky, Tangy Spread That Elevates Everything It Touches
This classic Lemon Curd recipe creates a silky, tangy spread with intense lemon flavor from fresh juice and zest. Made with just 5 ingredients in 15 minutes, it’s perfect for spreading on toast, filling tarts, topping desserts, or gifting in pretty jars. The foolproof technique ensures smooth, velvety results every time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes (plus 2 hours cooling)
- Yield: 1½ cups (about 12 servings)
- Category: Condiment, Spread, Dessert Component
- Method: Stovetop, Custard
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 4 large lemons (for zest and juice)
- 1 cup granulated sugar (200g)
- 4 large eggs
- ½ cup unsalted butter (1 stick/115g), cubed
- Pinch of salt
Instructions
- Prep lemons: Zest all 4 lemons using microplane (avoid white pith). Juice lemons to get ½ cup fresh juice. Strain out seeds and pulp.
- Combine: In medium heavy-bottomed saucepan, whisk sugar and lemon zest. Rub zest into sugar with fingers. Add eggs, whisk until smooth. Add lemon juice, salt, and cubed butter. Don’t heat yet.
- Cook: Place pan over medium-low heat. Stir constantly with whisk or spatula. Cook 8-12 minutes, stirring continuously, until mixture thickens to coat back of spoon (170-175°F). Do not let boil.
- Strain: Remove from heat immediately. Pour through fine-mesh strainer into bowl, pressing with spatula.
- Cool and store: Transfer to clean jars. Press plastic wrap directly onto surface. Cool 30 minutes at room temp, then refrigerate at least 2 hours until thickened completely.
Notes
- Fresh lemon juice is essential—never use bottled
- Constant stirring prevents scrambled eggs
- Medium-low heat gives you control
- Strain even if it looks smooth for silky texture
- Curd thickens more as it cools—don’t overcook
- Meyer lemons create sweeter, floral variation
- Stores 2 weeks refrigerated, 6 months frozen
- Press plastic on surface to prevent skin forming
- Flavor improves after 24 hours
- Works with lime, orange, grapefruit using same technique