Homemade Lemon Curd
Homemade lemon curd is a smooth, tangy citrus spread made by whisking eggs, butter, sugar, and fresh lemon and lime juice over gentle heat. It's versatile enough for tarts, pastries, and morning toast.
Homemade lemon curd is a smooth, tangy citrus spread made by whisking eggs, butter, sugar, and fresh lemon and lime juice over gentle heat. It's versatile enough for tarts, pastries, and morning toast.
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Zest the lemons and lime directly into a medium saucepan.
Add the sugar to the saucepan with the citrus zest.
Using your fingers, rub the sugar and zest together. This helps release the aromatic oils from the zest for more flavor.
Add the whole eggs, egg yolks, and a pinch of salt to the saucepan.
Whisk all the ingredients together until well combined.
Squeeze the juice from the zested lemons and lime into the pan.
Add the pieces of butter to the mixture.
Place the saucepan over medium-low heat and begin whisking constantly.
Continue to whisk as the butter melts and the mixture heats up. Cook until the curd thickens enough to coat the back of a spoon.
Once thickened, immediately remove the pan from the heat.
Pour the hot lemon curd through a fine-mesh sieve into a heatproof bowl to strain out the zest.
Use a spatula to press the curd through the sieve to get all the liquid out.
Let the curd cool. It will thicken further as it cools. Serve on toast, with yogurt, or on desserts like tiramisu and cheesecake.
Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw at room temperature before serving.
Keep the heat low to medium and whisk constantly. The mixture should reach 160°F (71°C) to pasteurize the eggs safely without curdling them.
The recipe uses both whole eggs and extra yolks for richness and proper texture. Using fewer yolks will result in a thinner, less luxurious curd.
Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
This happens when eggs cook too fast or unevenly. Whisk constantly over gentle heat and strain through a fine sieve if needed before cooling.
Fresh juice delivers better flavor and texture. Bottled juice contains additives that may affect the curd's consistency and taste.
