📝 About This Recipe
A quintessential British classic, this lemon curd is a masterclass in balancing sharp acidity with buttery richness. This vibrant, sunshine-yellow preserve features a silky, custard-like texture that melts on the tongue, offering a bright burst of fresh citrus. Perfect as a versatile ingredient or a standalone treat, this recipe elevates the humble lemon into a luxurious spread that captures the essence of summer in a jar.
🥗 Ingredients
Citrus Elements
- 4-5 large Fresh Lemons (zested and juiced to yield 3/4 cup juice)
- 1 tablespoon Lemon Zest (finely minced, no white pith)
The Custard Base
- 5 Large Egg Yolks (at room temperature for better emulsification)
- 1 Large Whole Egg (provides structure to the curd)
- 1 cup Granulated White Sugar (superfine sugar works best)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
The Finishing Touch
- 6 tablespoons Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Pure Vanilla Extract (optional, for a rounded flavor profile)
👨🍳 Instructions
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1
Prepare a double boiler by filling a medium saucepan with 1-2 inches of water. Bring it to a gentle simmer over medium-low heat.
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2
Thoroughly wash and dry your lemons. Zest them using a microplane, being careful to only take the yellow skin and avoid the bitter white pith.
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3
Juice the lemons until you have exactly 3/4 cup of fresh juice. Strain the juice through a fine-mesh sieve to remove any seeds or large pulp fragments.
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4
In a large heat-proof glass or stainless steel bowl, whisk together the egg yolks and the single whole egg until smooth and pale yellow.
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5
Add the granulated sugar and sea salt to the egg mixture, whisking vigorously for about 1 minute until the mixture looks slightly thickened and combined.
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6
Slowly pour the fresh lemon juice into the egg and sugar mixture, whisking constantly to ensure the acid doesn't 'cook' the eggs prematurely.
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7
Place the bowl over the simmering saucepan of water. Ensure the bottom of the bowl does not touch the water, as direct heat will scramble the eggs.
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8
Whisk the mixture constantly for 10-15 minutes. You are looking for the curd to thicken significantly, enough to coat the back of a wooden spoon.
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9
Check the temperature with an instant-read thermometer; it should reach 170°F (77°C). Do not let it boil.
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10
Remove the bowl from the heat immediately. Stir in the lemon zest and vanilla extract if using.
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11
Add the cold, cubed butter one piece at a time. Whisk gently after each addition until the butter is completely melted and the curd is glossy.
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12
For an ultra-smooth, professional finish, pour the warm curd through a fine-mesh strainer into a clean glass jar or bowl to catch any stray bits of cooked egg.
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13
Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools.
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14
Allow the curd to cool to room temperature, then refrigerate for at least 4 hours. It will continue to thicken as it chills.
💡 Chef's Tips
Use high-quality, heavy-bottomed stainless steel or glass bowls; aluminum can react with the lemon acid and give the curd a metallic taste. If the curd isn't thickening after 15 minutes, slightly increase the heat, but keep whisking to prevent scorching. For a deeper flavor, rub the lemon zest into the sugar with your fingertips before mixing to release the essential oils. Always use fresh lemon juice; bottled juice lacks the complex enzymatic brightness required for a truly superior curd. If you accidentally scramble the eggs, don't panic—straining the mixture at the end can save most minor textures issues.
🍽️ Serving Suggestions
Spread generously over warm, buttery scones with a dollop of clotted cream. Swirl into plain Greek yogurt or oatmeal for a bright, citrusy breakfast boost. Use as a decadent filling for pre-baked tart shells or layered between sponge cakes. Serve alongside fresh raspberries and shortbread cookies for a light, elegant dessert. Mix a spoonful into a gin and tonic or a sparkling water for a refreshing botanical beverage.