For an extra smooth curd, consider using a blender or immersion blender after straining. Use fresh, high-quality lemons for the best flavor. The curd can be stored in the refrigerator for up to one week.
Lemon Curd
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 20 mins
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SERVING10 People
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VIEWS312
Indulge in the bright, tangy sunshine of this luscious lemon curd. Its velvety texture and intense citrus flavor make it an exquisite accompaniment to scones, cookies, or simply enjoyed by the spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol68 mg
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Fiber0 g
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Protein2 g
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Saturated Fat3 g
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Sodium22 mg
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Sugar20 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a double boiler or heatproof bowl set over a pot of simmering water (ensure the bowl doesn't touch the water), whisk together the eggs, sugar, and lemon juice until well combined. (2 minutes)
02 Step
Recipe View 7 mins Continue whisking constantly until the mixture thickens and coats the back of a spoon. This should take approximately 7-10 minutes.
03 Step
Recipe View 3 mins Remove from heat and immediately strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps. (3 minutes)
04 Step
Recipe View 5 mins While the curd is still warm, gently fold in the cubed butter until it is completely melted and incorporated, creating a smooth, glossy texture. (5 minutes)
05 Step
Recipe View 1 mins Stir in the lemon zest. (1 minute)
06 Step
Recipe View 2 mins Transfer the lemon curd to an airtight container. Cover the surface directly with plastic wrap to prevent a skin from forming. (2 minutes)
07 Step
Recipe View 4 hrs Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the curd to fully thicken. (240 minutes)
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Hipolito Hamill
Apr 16, 2025This recipe is amazing! The lemon curd turned out perfectly smooth and tangy.
Lauriane Kunze
May 28, 2024So easy to follow, and the result is incredible. I used it to fill mini tart shells and everyone loved them!
Karley Considine
Jan 30, 2024I've made lemon curd before, but this recipe is by far the best. The straining step really makes a difference.