📝 About This Recipe
This quintessential British preserve is a masterclass in balancing vibrant acidity with rich, velvety luxury. Unlike a jam, this custard-based spread relies on the gentle emulsification of egg yolks and butter to create a texture that is both intensely tart and decadently smooth. It is an essential building block for any pastry chef, offering a burst of citrus sunshine that elevates everything from simple morning toast to elaborate layered cakes.
🥗 Ingredients
The Citrus Base
- 3/4 cup Fresh Lemon Juice (strained, preferably from Meyer lemons for a floral note)
- 1 tablespoon Lemon Zest (finely grated, avoid the white pith)
- 1 cup Granulated Sugar (superfine sugar works best for quick dissolving)
The Custard Foundation
- 5 Large Egg Yolks (at room temperature for better emulsification)
- 1 Large Whole Egg (provides structure to the curd)
- 1/4 teaspoon Kosher Salt (to balance the sweetness and acidity)
The Finish
- 6 tablespoons Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Vanilla Bean Paste (optional, for a subtle aromatic depth)
👨🍳 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
In a large heatproof glass or stainless steel bowl that fits snugly over the saucepan without touching the water, combine the sugar, lemon zest, and salt.
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3
Use your fingertips to rub the lemon zest into the sugar for 2 minutes; this releases the essential oils and creates a more fragrant curd.
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4
Whisk in the 5 egg yolks and the 1 whole egg until the mixture is pale yellow and slightly frothy.
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5
Slowly pour in the fresh lemon juice while whisking constantly to ensure the eggs don't scramble from the acidity.
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6
Place the bowl over the simmering water. Ensure the bottom of the bowl does not touch the water, as direct heat will cook the eggs too quickly.
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7
Cook the mixture, whisking constantly but gently. Be sure to scrape the sides and bottom of the bowl with a silicone spatula occasionally.
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8
Continue cooking for 10-15 minutes until the mixture thickens significantly. It should reach a temperature of 170°F (77°C) and coat the back of a spoon.
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9
Once thickened, remove the bowl from the heat immediately. Do not allow it to boil, or the eggs will curdle.
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10
While the mixture is still hot, whisk in the cold butter one cube at a time. Wait until each piece is fully melted and incorporated before adding the next.
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11
Whisk in the vanilla bean paste if using. This adds a beautiful speckled appearance and rounds out the tartness.
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12
Place a fine-mesh sieve over a clean glass jar or bowl and strain the curd through it. This removes the zest and any small bits of cooked egg for a perfectly silky finish.
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13
Press 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. The curd will continue to thicken as it chills.
💡 Chef's Tips
Use a non-reactive bowl (glass or stainless steel) to prevent a metallic taste from the lemon juice. If the curd looks lumpy, don't panic—straining it through a fine-mesh sieve at the end fixes most texture issues. For an even richer curd, replace the whole egg with two additional egg yolks. Always use fresh-squeezed lemon juice; bottled juice lacks the bright enzymes and flavor profile needed for a premium curd. Store in an airtight jar in the fridge for up to 2 weeks, or freeze for up to 3 months.
🍽️ Serving Suggestions
Spread generously over warm, buttery scones with a dollop of clotted cream. Fold into freshly whipped cream to create a quick and airy Lemon Mousse. Use as a vibrant filling for pre-baked tart shells topped with fresh raspberries. Swirl into plain Greek yogurt or oatmeal for a bright, citrusy breakfast. Pair with a glass of crisp Prosecco or an Earl Grey tea for a sophisticated afternoon treat.