Yesss, lemon curd is such a zesty, buttery dream! Here’s a classic, silky-smooth lemon curd recipe that’s easy to make and perfect for spreading on toast, filling tarts, or just eating by the spoonful (no judgment).
Yields: ~1.5 cups Prep Time: 10 mins Cook Time: 10–15 mins
 Ingredients:
3 large eggs
1/2 cup (100g) granulated sugar (add a bit more if you like it sweeter)
1/2 cup (120ml) fresh lemon juice (~2–3 lemons)
1 tablespoon finely grated lemon zest
1/4 cup (60g) unsalted butter, cut into pieces
 Instructions:
Whisk the eggs, sugar, and lemon juice in a medium saucepan (off the heat!) until smooth and combined.
Place the pan over medium-low heat and add the butter and lemon zest.
Cook slowly, whisking constantly, until the mixture thickens. This takes about 10–15 minutes. Don’t rush it or crank the heat—slow and steady wins the silky race!
The curd is ready when it coats the back of a spoon and holds a clear line when you run your finger through it.
Strain the curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits (optional but makes it extra smooth).
Let it cool slightly, then pour into jars. Store in the fridge for up to 1–2 weeks.
Tips:
Want extra richness? Use 4 egg yolks instead of 3 whole eggs.
For a brighter yellow curd, opt for farm-fresh eggs (they tend to have more golden yolks).
You can freeze lemon curd too! Just leave some space at the top of the jar for expansion.
