Imagine a silky, sunshine-yellow spread that captures the essence of British elegance and tangy sophistication in every spoonful. Classic English Lemon Curd is not just a condiment—it's a culinary masterpiece that transforms ordinary toast, scones, or desserts into extraordinary gastronomic experiences. With its perfect balance of bright citrus, rich butter, and delicate sweetness, this recipe is about to revolutionize your homemade preserve game and transport your taste buds straight to the charming countryside of England.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 1 cup
Ingredients
- 4 large lemons (zested and juiced)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (cubed)
- 3 large eggs
- 1 large egg yolk
Instructions
- Thoroughly wash and dry the lemons. Using a fine grater, carefully zest the lemons, ensuring you only remove the bright yellow outer layer and avoid the bitter white pith.
- Juice the lemons, straining out any seeds, to yield approximately 1/2 cup of fresh lemon juice. Set aside.
- In a medium heatproof bowl, whisk together the whole eggs and additional egg yolk until they are well combined and slightly pale.
- Add granulated sugar to the eggs and whisk thoroughly until the mixture becomes smooth and the sugar begins to dissolve.
- Incorporate the fresh lemon juice and lemon zest into the egg-sugar mixture, whisking to combine completely.
- Cut the unsalted butter into small, uniform cubes to ensure even melting.
- Create a double boiler by placing the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.
- Add the cubed butter to the mixture and continuously whisk, maintaining a steady, gentle heat.
- Cook the mixture, stirring constantly, for approximately 12-15 minutes. The curd will gradually thicken and become smooth, coating the back of a spoon.
- Remove from heat when the lemon curd reaches a pudding-like consistency and can coat a spoon without immediately running off.
- Immediately strain the curd through a fine-mesh sieve to remove any potential scrambled egg bits and ensure a silky texture.
- Transfer the strained lemon curd to a clean glass jar or container, pressing plastic wrap directly onto the surface to prevent a skin from forming.
- Allow the lemon curd to cool completely at room temperature, then refrigerate. It will continue to thicken as it chills.
- Store in the refrigerator for up to 1 week, enjoying as a spread, filling, or dessert accompaniment.
Tips
- • Use fresh, room-temperature eggs for the smoothest texture • Zest lemons carefully to avoid the bitter white pith • Whisk constantly during cooking to prevent egg scrambling • Use a double boiler to ensure gentle, even heating • Strain the curd for an ultra-smooth, luxurious consistency • Store in an airtight container with plastic wrap directly touching the surface to prevent skin formation • Refrigerate immediately after cooling for best preservation • For maximum flavor, use organic lemons if possible • Experiment with serving as a cake filling, pastry topping, or simple spread
Nutrition Facts
Calories: 800kcal
Carbohydrates: 80g
Protein: 10g
Fat: 55g
Saturated Fat: 32g
Cholesterol: 350mg
