Homemade lemon curd is practically the definition of low-effort, high-reward food. Our favorite version, below, is made with whole eggs. Variations made with just egg yolks are more dense—good for pie or cake filling—but this lemon curd recipe results in a luscious but light sauce to spread on scones or biscuits, dollop on pavlova or cheesecake, or eat all on its own with a little whipped cream.
Ingredients
Makes 1½ cups
⅔
⅔
3
1½
Preparation
-
Step 1
Bring a medium pot of water to a boil. Reduce heat to medium-high. Whisk lemon juice, sugar, and eggs, in a medium heatproof bowl; place over pot of simmering water and cook, whisking constantly, until mixture has thickened, 5–6 minutes. Remove mixture from heat and transfer to a blender. With blender running, slowly add butter, 1 piece at a time; blend until butter is completely incorporated.
Step 2
Transfer lemon curd to a small bowl and place a piece of plastic wrap directly on the surface of the curd. Chill for at least 3 hours before serving.
Do ahead: Lemon curd can be made 3 days ahead. Keep chilled.
