Lemon Curd Spread (Printable Version)

Silky lemon curd from fresh lemons, eggs and butter, thickened over gentle heat—perfect for scones, cakes or yogurt.

# What You'll Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

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

04 - 1 cup granulated sugar

01 - Whisk together the eggs and granulated sugar in a heatproof bowl until homogenous.

02 - Blend in the lemon zest and freshly squeezed lemon juice.

03 - Place the bowl over a saucepan with gently simmering water, ensuring the bowl's base does not touch the water.

04 - Whisk the mixture constantly until it thickens and coats the back of a spoon, approximately 8 to 10 minutes.

05 - Remove the curd from heat and immediately whisk in the butter cubes until fully melted and the texture is smooth.

06 - Pass the lemon curd through a fine-mesh sieve into a clean bowl to remove zest or cooked egg particles.

07 - Allow the curd to cool, then transfer to sterilized jars and refrigerate for up to 2 weeks.

01 -

The spread is velvet-smooth and just melts atop warm scones—better than anything from a jar.
This comes together before you think to mop up the last bite: easy, quick, and fuss-free.

02 -

If you let the curd get too hot or leave it unattended, you’ll find little scrambled eggs—never leave it alone.
Straining the curd lowers the risk of stray bits ruining that luscious texture and brings the smoothness from “good” to “real patisserie.”

03 -

Using a silicone spatula makes scraping every bit from the bowl a breeze—don’t leave any behind.
Strain the curd at least once for a flawless finish; twice if you want true bakery smoothness.