Lemon Curd

Once you start making the lemon curd, it’s best not to pause. Make sure all of your ingredients and equipment are prepped and ready so you can quickly grab each as you need it. Set a fine mesh sieve over a medium sized bowl, and set this next to your stove. Have a whisk and a rubber spatula ready to go.

In a medium sauce pan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency. Continue whisking and add the juice, zest, and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously. Let each piece partially melt before adding more. As you whisk, make sure you get into the nooks and crannies of your pot.

Continue to cook the curd, whisking occasionally until it thickens to a pudding-like consistency, about 10 minutes total from the start of cooking. Remove from heat. (The curd will continue to thicken as it cools.)

Strain your curd through the fine mesh sieve to remove the zest and any cooked eggy bits. Use a spatula to push the curd through, then stir for another 2 minutes to help it cool down more quickly.

Transfer the curd to a jar with an airtight lid, but leave it uncovered as it cools (I use Ball or Weck canning jars) on the counter top for about 15 minutes. Once at room temp, cover tightly with the lid and transfer to the fridge or freezer.

Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it. Did you love the recipe? Let us know with a rating and review!