Classic Lemon Curd

Recipe Summary
Velvety, sweet-tart British lemon curd made over a gentle water bath with fresh lemon zest, butter, and eggs. Yields 2 jars (~700 g).

Ingredients

Ingredient Amount Notes
Lemons 4 medium Finely grated zest and freshly squeezed juice
Powdered sugar (icing sugar) 200 g Sifted
Unsalted butter 100 g Cubed
Whole eggs 3 large Lightly beaten
Egg yolk 1 large Lightly beaten with eggs

Instructions

  1. Set Up Bain-Marie

    Fill a saucepan with 2-3 inches of water and bring to a gentle simmer over medium heat. Place a heatproof glass or stainless steel bowl over the pot, ensuring the base of the bowl does not touch the simmering water.

  2. Melt Butter, Sugar, and Citrus

    Add the grated lemon zest, freshly squeezed lemon juice (from 4 lemons), powdered sugar (200 g), and cubed unsalted butter (100 g) into the bowl. Stir occasionally until the butter is completely melted and the sugar is dissolved.

  3. Whisk in Eggs

    In a small bowl, whisk the 3 whole eggs and 1 egg yolk together until combined. Pour slowly into the warm lemon mixture while whisking continuously to prevent the eggs from scrambling.

  4. Cook Until Thick

    Cook gently over the simmering water for approximately 10 minutes, stirring frequently with a whisk or silicone spatula, until the curd thickens noticeably and coats the back of a spoon.

  5. Cool and Jar

    Remove the bowl from the water bath. Allow the lemon curd to cool completely, whisking occasionally to ensure a smooth, silky finish. Divide into two clean Bonne Maman jars, seal tightly, and refrigerate.

Useful Notes

Gentle Heat
Never allow the water beneath the bowl to boil vigorously or touch the bowl bottom; excessive heat will scramble the eggs instead of creating a glossy curd.\n