Zesty Lemon Curd Spread (Printable)
Bright, tangy lemon spread perfect for enhancing toast, scones, or as a filling in cakes and tarts.
# What You'll Need:
→ Citrus
01 - 3 large lemons, zested and juiced (about 1/2 cup juice)
→ Dairy
02 - 4 oz unsalted butter, cubed
→ Eggs
03 - 4 large eggs
→ Sweeteners
04 - 1 cup granulated sugar
→ Salt
05 - Pinch of fine sea salt
# Directions:
01 - Wash lemons thoroughly. Finely zest all three lemons, then juice to yield approximately 1/2 cup of lemon juice.
02 - In a medium heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice until fully blended.
03 - Place the bowl over a saucepan with gently simmering water, ensuring the bowl's bottom does not contact the water.
04 - Add cubed butter and sea salt to the mixture. Whisk continuously until thickened and coating the back of a spoon, about 10 to 15 minutes. Avoid boiling.
05 - Remove from heat and strain through a fine-mesh sieve into a clean bowl to achieve a smooth texture.
06 - Allow to cool slightly before transferring to sterilized jars. Refrigerate once cooled; curd will continue to thicken.
# Expert Advice:
01 -
- It tastes nothing like the overly sweet stuff from the store, just pure bright lemon with a silky texture that feels luxurious.
- You probably already have everything you need in your kitchen right now.
- It transforms the simplest breakfast into something that feels special without any extra effort.
02 -
- Do not let the mixture boil or the eggs will curdle and you'll lose that smooth, creamy texture you're after.
- Whisking constantly is non-negotiable because even a few seconds of neglect can create lumps that no amount of straining will fix.
03 -
- Zest the lemons before juicing them because trying to zest a squeezed lemon is nearly impossible and you'll waste half the peel.
- Use a candy thermometer if you're nervous about doneness—it should reach around 170°F for the perfect thick consistency.