📝 About This Recipe
This quintessential British preserve is a masterclass in the balance of bright acidity and rich, buttery indulgence. With its silky, custard-like texture and vibrant citrus punch, this curd captures the essence of a summer afternoon in a jar. Unlike store-bought versions, this homemade recipe uses fresh zest and high-quality butter to create a luminous yellow condiment that is far superior in both flavor and fragrance.
🥗 Ingredients
The Citrus Base
- 4-5 large Fresh Lemons (Eureka or Lisbon varieties work best for sharp acidity)
- 1 tablespoon Lemon Zest (finely grated, avoiding the bitter white pith)
- 3/4 cup Fresh Lemon Juice (strained to remove seeds and pulp)
The Rich Thickening Agents
- 6 large Egg Yolks (at room temperature for smoother emulsification)
- 2 large Whole Eggs (provides structure and a lighter lift)
- 1/2 cup Unsalted Butter (high-quality European style, cubed and chilled)
Sweeteners and Aromatics
- 1 cup Granulated White Sugar (superfine sugar is ideal for quick dissolving)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness and brighten the citrus)
- 1/2 teaspoon Pure Vanilla Paste (optional, for a subtle floral undertone)
👨🍳 Instructions
-
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. Ensure the bottom of your heat-proof glass or stainless steel mixing bowl will not touch the water.
-
2
In the heat-proof bowl (off the heat), whisk together the 1 cup of granulated sugar, lemon zest, and sea salt. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
-
3
Add the 6 egg yolks and 2 whole eggs to the sugar mixture. Whisk vigorously for about 2 minutes until the mixture turns a pale, creamy yellow.
-
4
Slowly stream in the 3/4 cup of fresh lemon juice while whisking constantly to ensure the eggs don't scramble from the acidity.
-
5
Place the bowl over the simmering water. Whisk constantly but gently, making sure to scrape the sides and bottom of the bowl to prevent the eggs from cooking too quickly.
-
6
Continue cooking for 10-15 minutes. The curd is ready when it thickens significantly and coats the back of a wooden spoon. If using a thermometer, it should reach 170°F (77°C).
-
7
Immediately remove the bowl from the heat. Stir in the vanilla paste if using.
-
8
Add the chilled, cubed butter one piece at a time. Whisk each piece until completely melted and incorporated before adding the next. This creates a stable, glossy emulsion.
-
9
For an ultra-smooth 'professional' finish, pour the warm curd through a fine-mesh sieve into a clean bowl to remove the zest and any small bits of cooked egg.
-
10
Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools.
-
11
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
Always use a non-reactive bowl (glass or stainless steel) as aluminum can give the curd a metallic taste and a dull grey hue. If your curd looks lumpy, don't panic—straining it through a fine-mesh sieve while warm will fix almost any texture issue. For a tarter curd, increase the lemon juice by 2 tablespoons; for a richer curd, add two extra egg yolks. Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months. To prevent scorching, never let the water in your double boiler reach a rolling boil; a gentle simmer is all you need.
🍽️ Serving Suggestions
Fold it into whipped cream to create a 'Lemon Fool' for a light, airy dessert. Spread generously between layers of a toasted brioche or over warm, flaky buttermilk biscuits. Use as a bright filling for pre-baked tart shells topped with fresh raspberries or blueberries. Swirl into Greek yogurt or oatmeal for a vibrant breakfast boost. Pair with a crisp glass of Moscato d'Asti or a hot cup of Earl Grey tea.