Zesty Lemon Curd Spread

I knocked over a jar of store-bought lemon curd once and watched it splatter across the tile. That afternoon, I decided to make my own instead of running back to the market. The kitchen smelled like sunshine for hours, and I never bought another jar again.

My neighbor brought over fresh scones one morning, still warm from her oven. I spread this curd on top and watched her face light up when she tasted it. She asked for the recipe before she even finished chewing.

Ingredients

• 3 large lemons (zest and juice, about 1/2 cup juice): The backbone of everything here. Meyer lemons give you a softer, almost floral sweetness if you can find them, but regular lemons work beautifully too.
• 4 oz (115 g) unsalted butter, cubed: Cubing it helps it melt evenly without clumping. Cold butter straight from the fridge is fine.
• 4 large eggs: They thicken the curd into that silky, spoonable texture. Make sure theyre at room temperature so they blend smoothly.
• 1 cup (200 g) granulated sugar: Balances the tartness without making it taste like frosting. You can dial it back slightly if you prefer a sharper bite.
• Pinch of fine sea salt: Just enough to make the lemon flavor pop without tasting salty.

Instructions

Prep the lemons:

Wash them well, then zest all three with a microplane until you have fragrant yellow ribbons. Juice them into a small bowl and measure out about half a cup.

Whisk the base:

In a heatproof bowl, whisk together the eggs, sugar, lemon zest, and juice until everything looks pale and smooth. No streaks of egg white should remain.

Set up the double boiler:

Place the bowl over a saucepan with an inch or two of simmering water. The bowl shouldnt touch the water or the eggs will scramble.

Add butter and cook:

Drop in the cubed butter and the pinch of salt. Whisk constantly, scraping the sides and bottom, until the mixture thickens enough to coat the back of a spoon, about 10 to 15 minutes.

Strain for smoothness:

Pour the curd through a fine-mesh sieve into a clean bowl. This catches any zest bits or overcooked egg and leaves you with pure velvet.

Cool and store:

Let it sit for a few minutes, then spoon it into sterilized jars. Refrigerate once its cooled to room temperature.

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I once spread this on a layer cake for my daughters birthday. She said it tasted like the color yellow, which I took as the highest compliment a seven-year-old could give.

How to Know When Its Done

The curd is ready when it clings to the back of a spoon and a finger swiped through it leaves a clean line. It will still look a little loose in the bowl, but it firms up beautifully in the fridge.

Storage and Shelf Life

Keep it in sealed jars in the fridge for up to two weeks. I label mine with the date because I always forget, and nothing is sadder than tossing out perfectly good curd because you werent sure.

Ways to Use It

Ive stirred it into Greek yogurt for breakfast, dolloped it on pavlova, and spread it between cake layers. My favorite is still just a spoonful straight from the jar when no ones looking.

• Swirl it into whipped cream for a quick lemon mousse.
• Use it as a tart filling with fresh berries on top.
• Spread it on warm toast with a little butter underneath.

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This curd has a way of turning an ordinary morning into something worth remembering. I hope it does the same for you.

Recipe Help & Support

→ How do I achieve the smoothest texture?

Strain the mixture through a fine-mesh sieve after cooking to remove zest and any cooked egg bits, ensuring a silky smooth spread.

→ Can I use different lemons for a richer flavor?

Meyer lemons provide a sweeter, more floral note and can enhance the depth of flavor in your spread.

→ What cooking method ensures proper thickening?

Use a double boiler setup to gently cook the mixture, whisking continuously until it thickens without boiling.

→ How should the spread be stored?

Refrigerate the spread in sterilized jars once cooled to maintain freshness for up to two weeks.

→ Is this suitable for special diets?

This spread is vegetarian and gluten-free but contains eggs and butter, so it isn’t suitable for vegan or dairy-free diets.