Lemon Curd Tangy Spread (Print)
Tangy lemon curd made with fresh lemon, eggs and butter, smooth and spreadable for scones, cakes or yogurt.
# Ingredient list:
→ Dairy & Eggs
01 - 4 large eggs
02 - 4 tablespoons unsalted butter, cubed
→ Citrus
03 - Zest of 3 large lemons (about 1 tablespoon)
04 - Juice of 3 large lemons (about 1/2 cup)
→ Pantry
05 - 1 cup granulated sugar
# Directions:
01 - In a heatproof bowl, vigorously whisk together the eggs and granulated sugar until fully blended and smooth.
02 - Incorporate the lemon zest and freshly squeezed lemon juice into the mixture, stirring until consistently combined.
03 - Place the bowl over a saucepan with gently simmering water, ensuring the bowl does not touch the water’s surface.
04 - Continuously whisk the mixture over gentle heat for 8 to 10 minutes, until it thickens and coats the back of a spoon.
05 - Remove from heat and immediately whisk in the cubed unsalted butter until fully melted and the curd is smooth.
06 - Pour the lemon curd through a fine-mesh sieve into a clean bowl to eliminate bits of zest or cooked egg, achieving a silky texture.
07 - Allow to cool completely, then transfer to sterilized jars. Refrigerate and use within 2 weeks.
# Expert Tips:
01 -
- Sneaking warm, silky spoonfuls straight from the bowl is a baker's secret joy.
- Bright citrus flavor and creamy richness make every bite unforgettable.
02 -
- If you heat the curd too quickly or stop whisking, you'll wind up with sweet scrambled eggs instead of a silky spread.
- Straining makes all the difference—a quick sift at the end turns a good curd into a showstopper.
03 -
- Room temperature eggs and butter save you from streaky, lumpy curd—cold ingredients just don't blend as well.
- Never skip the straining step; it’s what gives your curd that professional, perfectly smooth finish.