Lemon Curd
This smooth, buttery lemon curd is bursting with fresh citrus flavor and made easily in a saucepan—no double boiler needed! A quick blitz in the food processor enhances the zest’s flavor, while egg yolks and butter create a silky, rich texture. Perfect for spreading, baking, or gifting!
Ingredients
- 6 large egg yolks
- 1 whole large egg
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice about 3-4 lemons
- 2 tbsp finely grated lemon zest zest from 2 lemons
- 1/4 teaspoon salt
- 6 tbsp butter cut into cubes and softened
Instructions
- Blend Sugar & Zest
In a food processor, pulse the sugar and lemon zest together for 20-30 seconds until the zest is finely incorporated. This releases natural oils for a more intense lemon flavor. - Add Eggs & Lemon Juice
Add the egg yolks, whole egg, lemon juice, and salt to the food processor. Blend until smooth. - Cook the Curd
Pour the mixture into a medium saucepan over low to medium heat.
Stir continuously with a heatproof spatula or whisk for 8-10 minutes, until the curd thickens and coats the back of a spoon (170-175°F). - Incorporate Butter
Remove from heat and stir in the softened butter, one piece at a time, until fully melted and incorporated. - Strain (Optional, for Extra Smoothness)
If desired, strain the curd through a fine-mesh sieve to remove any small bits of zest or cooked egg. - Cool & Store
Transfer to a clean jar or container and press plastic wrap directly onto the surface to prevent a skin from forming.
Let cool, then refrigerate for at least 2 hours before using.
Notes
Use Fresh Lemon Juice – Bottled lemon juice won’t give the same bright, fresh flavor. Freshly squeezed is best!
Blending Sugar & Zest is Key – Processing the sugar with lemon zest releases natural oils, enhancing the lemony depth.
Cook Low & Slow – Keep the heat medium-low and stir constantly to avoid curdling. If it gets too hot, remove it from the heat briefly while stirring.
Straining is Optional – If you want an ultra-smooth curd, strain it after cooking to remove zest and any bits of cooked egg.
Cooling Prevents Skin Formation – Press plastic wrap directly on the curd’s surface before chilling to keep it smooth.
Storage Tips – Refrigerate for up to 2 weeks or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before using.
Ways to Use It – Spread on toast, swirl into yogurt, layer in cakes, fill pastries, or drizzle over pancakes!