Lemon curd is a luscious, velvety spread bursting with bright citrus flavors that can elevate any dessert or breakfast. Whether slathered on warm scones, dolloped onto pancakes, or used as a filling for tarts and cakes, this versatile treat is a must-have recipe for your kitchen.
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3 lemons)
- 2 teaspoons lemon zest
- 1/2 cup unsalted butter, cut into cubes
Instructions
- In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
- Place the saucepan over low heat and stir continuously with a wooden spoon or silicone spatula to prevent curdling.
- As the mixture begins to thicken (about 10 minutes), add the butter cubes one at a time, stirring until fully melted.
- Once the curd has reached a smooth, pudding-like consistency, remove it from the heat.
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
- Allow it to cool slightly before transferring it to a jar.
- Storage Tip: Use Airtight Glass Jars to keep your curd fresh for up to two weeks.
Serving Suggestions
- Spread on homemade scones or croissants for a citrusy breakfast.
- Use it as a filling for cakes, macarons, or tarts.
- Swirl into Greek yogurt or dollop onto vanilla ice cream.
Tips for Success
- Use freshly squeezed lemon juice for the best flavor.
- Stir constantly while cooking to avoid lumps.
- Chill the lemon curd before using it in desserts for a firmer texture.