Lemon Curd

Creamy, tart, and luscious, this homemade lemon curd is perfect on everything from flaky biscuits to fresh slices of sourdough.

Course Condiments, Dessert

Cuisine English

Keyword Condiment

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 58kcal

Fill a small saucepan with 1 to 2 inches of water and bring to a boil. Lower the heat slightly to a strong simmer.
While the water is heating, place the lemon juice and zest, sugar, egg, and egg yolks into a heatproof bowl that fits over the saucepan without touching the water. Whisk the mixture until thoroughly combined, then keep mixing as the lemon curd begins to thicken. You want to whisk fairly constantly so the eggs don’t get a chance to scramble. Keep going until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes.
Turn off the heat and slowly add the cubes of butter, whisking as you go. Continue to whisk thoroughly until all the butter is incorporated and the lemon curd is nice and smooth. It should be fairly thick, but will thicken up even more as it cools.
You can store the lemon curd in any airtight container, but it will last longer in a sterilized jar. To sterilize your jars, pour boiling water inside and allow to sit for a few minutes before carefully emptying them out. Once the curd is done, use a stainless steel jar funnel and ladle to carefully fill the jars, leaving around 1cm head room at the top of the jar.
Place the lids on and seal immediately. Leave the jars on the counter to cool, then transfer to the fridge.