Homemade Lemon Curd

Silky, glossy, and brilliantly bright — a luxuriously smooth, perfectly balanced lemon curd that is tangy, sweet, and deeply buttery all at once. Spread it on toast, fill tarts and pastries, swirl it into yogurt, or eat it straight from the jar with a spoon. Once you make it yourself you will never go back to store-bought.

INGREDIENTS

• 4 large eggs
• 4 large egg yolks
• 1 cup granulated sugar
• 0.75 cups fresh lemon juice (from about 5–6 large lemons)
• 2 tablespoons lemon zest
• 0.5 cups unsalted butter, cold and cubed
• pinch of salt

STEPS

1. Prep the double boiler: Fill a medium saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. The water should not touch the bottom of the bowl that will sit on top.
2. Whisk the base: In a large heatproof bowl, whisk together the whole eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and pinch of salt until completely smooth and well combined. Do not let the mixture sit too long before cooking — the sugar can begin to cook the eggs slightly if left together at room temperature.
3. Cook the curd: Set the bowl over the saucepan of barely simmering water — the bottom should not touch the water. Cook, stirring constantly with a heatproof rubber spatula or wooden spoon, for 10–15 minutes until the curd thickens enough to coat the back of a spoon and holds a clean line when you drag your finger through it. The curd should reach about 170°F (77°C) on an instant-read thermometer. Do not rush this step — low and slow is what produces a silky, smooth curd rather than a lumpy, scrambled one.
4. Remove from heat: Take the bowl off the heat immediately once the curd reaches the right consistency — it will continue to thicken slightly as it cools.
5. Add the butter: Add the cold cubed butter to the hot curd a few pieces at a time, stirring after each addition until completely melted and incorporated before adding the next. The cold butter cools the curd quickly, stops the cooking, and adds extraordinary richness and gloss.
6. Strain: Pour the finished curd through a fine mesh sieve into a clean bowl or directly into sterilized jars, pressing gently with a spatula to push it through. This removes any traces of cooked egg or zest and produces an impossibly silky, smooth result.
7. Cool and store: Press a sheet of plastic wrap directly onto the surface of the warm curd to prevent a skin from forming. Let cool to room temperature then refrigerate until completely set and chilled — at least 2 hours.

NOTES Tips: Fresh lemon juice is non-negotiable — bottled lemon juice lacks the vibrant, bright acidity that makes homemade lemon curd so spectacular. Always juice fresh lemons. Stirring constantly throughout the entire cooking process is essential — any moment of neglect will cause the eggs to scramble on the bottom of the bowl and produce a lumpy, grainy curd. If you see any small lumps forming strain immediately and they will disappear. Adding the cold butter off the heat in small additions rather than all at once is what gives lemon curd its signature glossy, luxurious texture — never rush this step. The fine mesh strainer is the step that separates good lemon curd from great lemon curd — always strain for the silkiest possible result. This lemon curd keeps refrigerated covered for up to 2 weeks and freezes beautifully for up to 3 months — thaw overnight in the refrigerator before using.