Lemon Curd Spread (Printer-friendly)

Tangy-sweet lemon curd made with fresh lemons, butter and sugar—smooth, quick to make and ideal for scones or cakes.

# What You'll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - 3 large lemons, zested and juiced (about 1 tablespoon zest, 1/2 cup juice)

04 - 1 cup granulated sugar

01 - In a heatproof bowl, whisk together the eggs and granulated sugar until the mixture is smooth and thoroughly blended.

02 - Add the freshly grated lemon zest and lemon juice to the egg and sugar mixture, stirring to combine.

03 - Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.

04 - Whisk continuously over medium heat until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.

05 - Remove the bowl from heat and immediately whisk in the cubed butter until completely melted and the mixture is smooth.

06 - Pour the lemon curd through a fine-mesh sieve into a clean bowl to remove any solids or zest.

07 - Let the curd cool to room temperature, then transfer to sterilized jars and refrigerate for up to two weeks.

01 -

You’ll know the creamy, tangy punch comes straight from real lemons, not bottled juice.
It transforms plain toast, yogurt, and scones into something that feels lifted from a countryside café.

02 -

If you let the bowl touch the simmering water, you’ll end up with scrambled eggs instead of curd—I learned that the hard way.
Straining might seem fiddly, but it’s what gives you that cloudless, glossy finish.

03 -

Keep whisking gently but steadily—stop stirring and the bottom may cook too fast.
The smallest amount of zest left in the curd adds a subtle tang, but if you want it perfectly smooth, strain a second time just before jarring.