Lemon Curd
This is a reliable ratio that balances the sharp acidity of fresh lemons with the richness of cold butter. It keeps for a week in the fridge and works as well in a tart shell as it does on a simple piece of toast.
Control the temperature to avoid curdling.
Use a heavy-bottomed saucepan to distribute heat evenly. If you have a digital thermometer, look for 170°F (77°C); otherwise, rely on the visual coating test.
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- Glass jar for storage
What goes in.
- 3 largewhole eggs
- 2 largeegg yolks
- 1 cupgranulated sugar
- 1/2 cupfresh lemon juice
- 1 tbsplemon zest
- 6 tbspunsalted butter, cubed and cold
Testing for doneness
Dip a wooden spoon into the curd and run your finger across the back. If the line stays clean and doesn't run, the curd is thick enough to remove from the heat.
The method.
Combine
Whisk the eggs, egg yolks, sugar, lemon juice, and zest in the saucepan until fully incorporated before turning on the heat.
Cook
Place the pan over low heat. Whisk continuously for 8 to 10 minutes. Do not walk away; keep the movement constant to ensure the eggs heat evenly without scrambling.
Thicken
Once the mixture thickens to the consistency of heavy cream and passes the coating test, remove the pan from the heat immediately.
Emulsify
Whisk in the cold butter, one cube at a time, until completely melted and glossy.
Strain and Cool
Pour the curd through a fine-mesh sieve into a jar to catch any bits of cooked egg or zest. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill until set.
Other turns to take.
Lime or Grapefruit Curd
Replace the lemon juice and zest with an equal amount of lime or grapefruit juice and zest.
Passion Fruit Curd
Substitute half the lemon juice with strained passion fruit pulp for a more floral, intense acidity.
When it doesn't go to plan.
Always use fresh lemon juice; bottled varieties contain additives that alter the final set.
If you see tiny bits of egg in the pot, strain the curd immediately—it usually fixes the texture.
Adding the butter at the very end off the heat creates a silkier finish than cooking it into the base.
The ones that keep coming up.
Why did my curd turn out runny?
It likely didn't reach the required temperature. If it is cold and still liquid, you can gently reheat it in a double boiler until it thickens further.
Can I freeze it?
Yes, it freezes well for up to 3 months. Thaw it in the refrigerator overnight before use.
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