Velvety Tangy Lemon Spread (Printable)
Smooth, tangy-sweet lemon spread perfect for cakes, scones, or tart fillings with fresh citrus and butter.
# Ingredient List:
→ Citrus
01 - 3 large lemons, zested and juiced (about ½ cup juice, 2 tbsp zest)
→ Dairy
02 - ½ cup unsalted butter, cut into cubes
→ Sweetener
03 - 1 cup granulated sugar
→ Eggs
04 - 3 large eggs
05 - 1 large egg yolk
→ Salt
06 - Pinch of fine sea salt
# How to Make:
01 - In a medium heatproof bowl, whisk together lemon zest, lemon juice, sugar, eggs, egg yolk, and salt until smooth.
02 - Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water (double boiler method).
03 - Add butter cubes and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 to 15 minutes. Avoid boiling.
04 - Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove zest and cooked egg bits. Let cool to room temperature.
05 - Transfer to sterilized jars and refrigerate. The curd will thicken further as it cools.
# Expert Tips:
01 -
- This lemon curd is my little secret for transforming plain scones into something spectacular
- It quickly became a favorite because it balances sweet and tang in such a perfect, velvety way
02 -
- Do not let the curd boil or you’ll end up with scrambled eggs, which is a common rookie mistake
- The straining step changed everything for me—it makes the texture silky and perfect every time
03 -
- Use fresh lemons for the brightest, most vibrant flavor—trust me, you’ll taste the difference
- Whisk constantly to keep the texture smooth and prevent curdling; patience here pays off big time