British
Lemon Curd
This curd is sharply lemony, glossy, and spoonable when chilled—rich enough for scones but not as firm as tart filling. Whole eggs give lightness, two extra yolks add body, and cold butter is emulsifi
28 servings · 10 minutes prep · 11 minutes cook
Ingredients
Curd
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon finely grated lemon zest
- 2/3 cup (160 ml) strained fresh lemon juice
- 3 large eggs
- 2 large egg yolks
- 1/8 teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter, cold and cut into 8 pieces
Directions
Cook and emulsify
- Rub the sugar and lemon zest together in a heatproof bowl until fragrant and damp. Whisk in lemon juice, eggs, yolks, and salt until smooth.
- Set the bowl over a saucepan of barely simmering water without letting the base touch the water. Cook, whisking constantly and scraping the sides, for 7 to 11 minutes, until visibly thickened and 170°F to 175°F (77°C to 79°C). It should leave a clear trail on the back of a spoon.
- Immediately strain through a fine-mesh sieve into a clean bowl. Let stand 2 minutes, then whisk in the cold butter one piece at a time, adding each piece after the previous one is nearly incorporated.
- Press parchment paper directly on the surface. Cool 30 minutes, then refrigerate at least 90 minutes before serving. Store refrigerated in a clean airtight container for up to 5 days.
