Classic Lemon Curd
Lemon curd is a direct emulsion of citrus juice, sugar, eggs, and butter, cooked gently until it coats the back of a spoon. By controlling the heat carefully, you turn raw, liquid ingredients into a thick, glossy cream that holds its shape when chilled.
Control the temperature to avoid scrambling.
This requires your full attention at the stove. If you stop whisking or turn the heat too high, the eggs will cook into small bits instead of thickening the juice.
- Non-reactive saucepan
- Whisk
- Fine-mesh sieve
- Glass bowl
What goes in.
- 3 largelemons, zested and juiced
- 1 cupgranulated sugar
- 4 largeeggs
- 1 stickunsalted butter, cubed and cold
The Nappe Stage
Dip a wooden spoon into the curd and pull it out. Run your finger through the curd on the back of the spoon; if the line stays clean and the curd doesn't run, it is ready.
The method.
Combine the base
Whisk the sugar, lemon zest, lemon juice, and eggs in your saucepan until completely smooth before you turn on any heat.
Cook gently
Place the pan over low heat. Whisk constantly, moving your wrist in a figure-eight pattern to ensure the eggs at the bottom don't set too quickly.
Emulsify the butter
Once the mixture thickens and coats the back of your spoon, remove from heat immediately. Drop in the cold butter cubes one by one, whisking until each is fully incorporated before adding the next.
Strain and chill
Pour the finished curd through a fine-mesh sieve into a glass bowl. This removes the zest and any stray bits of cooked egg. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until cold.
Other turns to take.
Lime or Grapefruit
Replace the lemon juice and zest with an equal amount of lime or grapefruit for a sharper or more bitter profile.
Passion Fruit
Substitute half the lemon juice with passion fruit pulp for a more intense, floral tartness.
When it doesn't go to plan.
Use a glass or stainless steel pot; aluminum will react with the acid and leave a metallic taste in the curd.
If you accidentally get egg bits in the curd, straining it through a fine-mesh sieve usually rescues the texture.
The curd will continue to thicken as it sits in the refrigerator, so pull it off the stove while it is still slightly loose.
The ones that keep coming up.
Why did my curd turn out grainy?
The heat was likely too high, or you stopped whisking, causing the egg proteins to coagulate into solid bits.
How long does it stay fresh?
Kept in a sealed glass jar in the refrigerator, it will last up to two weeks.