Best Lemon Curd Recipe

Prepare your tools: Have a medium heavy-bottomed saucepan, fine mesh strainer, whisk, and silicone spatula ready.

Whisk the eggs and sugar: In the saucepan, combine the egg yolks, whole eggs, and sugar. Whisk until blended and slightly thickened.

Add lemon juice, zest, and salt: Slowly whisk in lemon juice, zest, and salt until fully combined.

Cook low and slow: Place saucepan over low to medium-low heat. Stir constantly with a spatula, scraping the bottom and sides. Cook 8–12 minutes, until the curd thickens and coats the back of a spoon.

Strain: Remove from heat and pour through a fine mesh strainer into a clean bowl to remove any bits of egg or zest.

Stir in butter: Add butter cubes to the warm curd and stir until melted and smooth.

Cool and store: Press plastic wrap directly onto the surface of the curd. Let cool before refrigerating.