Lemon Curd Recipe
The easiest homemade lemon curd that's creamy, sweet and zingy. This classic British condiment is perfect for filling cakes, layering in desserts, or spreading on scones.
Ingredients
×The egg items are marked. Add a veg alternative on the edit page to give this dish a veg version.
Method
- 01
Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
- 02
Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.
- 03
Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
- 04
Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats the back of wooden spoon.
- 05
Remove pot from heat, then add the cold, cubed butter and mix until melted.
- 06
This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
- 07
Transfer the curd to a sealable container or bowl. If storing in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.
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