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The Best Lemon Curd

The Best Lemon CurdThe Best Lemon CurdThe Best Lemon CurdThe Best Lemon Curd

A quick, easy recipe that results in a buttery smooth, sharply tart lemon curd.

Prep time: PT15M

Cook time: PT10M

Rating

5 stars (144 reviews)

Ingredients

Steps

  1. Place the sugar in a medium sized pot, and over it zest the lemons, avoiding the white pith.
  2. Rub the sugar and zest together between your fingers, this helps release the oils.
  3. Pour the lemon juice into the pot and gently stir it into the sugar.
  4. In another bowl, crack all the eggs and add the salt. Using a fork, beat very well (try to break up as many white bits as you can).
  5. Pour the eggs into the sugar and whisk well. Set the pot over low heat.
  6. Cook, stirring constantly until the curd thickens and registers 170 F on an instant read thermometer (or until it thickly coats a rubber spatula).
  7. Slice the butter and set it in a bowl. Place a sieve over it.
  8. Pour curd through the sieve into the butter to remove zest and any egg bits.
  9. Stir very well until butter is thoroughly melted and you have a smooth mixture.
  10. Pour the curd into an airtight container and store in the fridge. It should keep for about 2 weeks, longer if frozen.

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