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# Classic Lemon Curd

> [!NOTE]
> **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

{{% steps %}}
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.
{{% /steps %}}

## Useful Notes

> [!CAUTION]
> **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