Lemon Curd with Butter and Eggs

Introduction

You cook this lemon curd over medium-to-low heat and keep it below a boil, which gives you a smooth, thick texture from the eggs and butter instead of a grainy one. It firms up further in the refrigerator and works well as a spread, cake filling, tart component, or make-ahead topping for scones and toast.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 12

Ingredients

• ½ cup (120 ml) lemon juice
• 2 tablespoons freshly-grated lemon zest
• ⅓ cup (80 g) white granulated sugar
• 3 eggs
• ¼ cup (60 ml) unsalted butter
• 1 pinch salt (optional, to bring out sweetness and flavor of finished product)

Instructions

1. Cut the butter into small chunks.
2. Put eggs, zest, sugar, and salt into saucepan.
3. Whisk ingredients in pan until frothy and light in color (1-2 minutes).
4. Add lemon juice and whisk for 30 seconds.
5. Add butter chunks.
6. Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
7. Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
8. If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
9. Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
10. Refrigerate to thicken the product further. Store in the refrigerator.

Variations

• Swap the lemon juice and lemon zest for lime juice and lime zest if you want a sharper, slightly more bitter citrus profile.
• Use Meyer lemons in place of standard lemons if you want a curd that tastes less acidic and a little more floral.
• Leave the zest in and skip the straining step if you want a stronger lemon flavor and a bit of texture in the finished curd.
• Replace the unsalted butter with salted butter and omit the pinch of salt; you get a slightly more rounded, savory edge.
• Replace one whole egg with two egg yolks if you want a richer curd with a denser, more custard-like texture.

Tips for Success

• Cut the butter into small chunks before you start so it melts quickly once it goes into the pan.
• Whisk the eggs, zest, sugar, and salt until the mixture looks lighter and frothy; that helps it thicken more evenly later.
• Keep the heat at medium-to-low and do not let the curd boil, or the eggs can scramble around the edges of the pan.
• Whisk constantly once the pan goes on the burner so the curd thickens smoothly and does not stick to the bottom.
• Stop cooking when the mixture is thick and steamy but still pourable; it will set more after refrigeration.

Storage and Reheating

Store the lemon curd in a clean jar or airtight container in the refrigerator for up to 2 weeks. If you want to freeze it, transfer it to a freezer-safe airtight container with a little headspace and freeze for up to 3 months.

Thaw frozen lemon curd overnight in the refrigerator. For serving, use it cold or let it sit at room temperature for 10 to 15 minutes; if you need it looser, warm it gently in short microwave bursts at low power or set the jar in warm water, since high heat can make it separate.

FAQ

Why did my lemon curd turn lumpy?

You likely let it get too hot or stopped whisking long enough for the eggs to coagulate. If it is only slightly lumpy, you can usually fix it by straining it.

Do you have to strain the curd?

No. Straining removes the zest and any bits of cooked egg, so you get a smoother finish, but you can skip it if you like more texture and stronger lemon flavor.

Can you use bottled lemon juice?

You can, but the flavor will be flatter than fresh lemon juice, and you still need fresh lemons for the zest. For a curd with a clean, bright flavor, fresh juice works better.

Can you make this with a different citrus?

Yes. You can use lime juice and zest directly, or replace part of the lemon juice with orange juice for a softer citrus flavor, though orange will give you a slightly less sharp set.