Silky Tangy Sweet Lemon Curd (Printable)
Smooth tangy lemon curd ideal for tarts, cakes, pastries, or spreads. Ready in 20 minutes.
# What You'll Need:
→ Citrus
01 - 3 large lemons, zested (about 1 tablespoon) and juiced (about ½ cup)
→ Dairy
02 - 4 tablespoons (½ stick, 2 oz) unsalted butter, cut into cubes
→ Sweeteners
03 - 1 cup granulated sugar (200 g)
→ Eggs
04 - 3 large eggs
05 - 1 large egg yolk
→ Salt
06 - Pinch of fine sea salt
# How To Make:
01 - Whisk lemon zest, lemon juice, sugar, whole eggs, egg yolk, and salt in a heatproof bowl until smooth and fully blended.
02 - Place bowl over gently simmering water, whisk constantly until mixture thickens to coat the back of a spoon, about 8 to 10 minutes; avoid boiling.
03 - Remove from heat and whisk in butter cubes gradually until completely melted and curd is glossy and uniform.
04 - Pass curd through fine-mesh sieve into a clean bowl to remove any cooked egg solids and zest for a smooth texture.
05 - Cover surface with plastic wrap to prevent skin formation, cool to room temperature, then refrigerate for at least 2 hours to thicken.
06 - Apply as filling for tarts, cakes, pastries, or spread on scones and toast.
# Expert Tips:
01 -
- It's ready in just 20 minutes, yet tastes like you spent hours perfecting it
- One batch fills a whole tart or layer cake, or gives you a luxurious spread that'll last through the week
- The bright, tangy flavor works in desserts and on breakfast toast, making it endlessly versatile
02 -
- Do not let the mixture boil, or you'll end up with scrambled eggs instead of silky curd. A gentle simmer is your friend—the lower the heat, the better the result.
- Straining the curd through a fine-mesh sieve is worth the extra minute. It's the difference between good lemon curd and silky, restaurant-quality lemon curd.
03 -
- For a tangier curd that makes you pucker in the best way, reduce the sugar to ¾ cup. I discovered this by accident, and now I do it half the time, depending on what I'm filling.
- If you're making this dairy-free, use plant-based butter at the same temperature as you would dairy butter—cold and cubed. The result is just as silky and rich.