Lemon Curd
Lemon curd is a silky-sweet spread with a tangy citrus punch. Whether you spread it on toast, layer it in cakes, or swirl it into yogurt, this homemade version far outshines anything from the store. It's a sunshine-sweet treat perfect for elevating everyday bakes.
Ingredients
- 3 eggs
- 1¼ cups sugar (250 g)
- 1 cup lemon juice (2.5 dl)
- 7 tbsp butter diced and at room temperature
- 3 lemon zest finely grated
Instructions
Start the curd base
- In a heatproof glass or stainless steel bowl, whisk together: 3 eggs, 250 g (1¼ cups) sugar, 2.5 dl (1 cup) lemon juice
- Whisk until smooth.
Cook gently over steam
- Set the bowl over a saucepan of simmering water (double boiler setup), ensuring the bottom doesn’t touch the water.
- Heat gently over medium, whisking constantly for at least 20 minutes, until the mixture thickens into a custard-like texture.
Finish with butter and zest
- Remove the bowl from the heat. Whisk in: Zest of 3 lemons, 100 g (7 tbsp) butter, diced and at room temperature
- Whisk until the butter is fully melted and the mixture is glossy and smooth.
Cool and store
- Pour the hot lemon curd into clean, dry jars. Seal tightly.
- Cool to room temperature before refrigerating.