Homemade Lemon Curd with Egg Yolks
Classic lemon curd made with butter, egg yolks, and fresh lemon zest in a double boiler. This silky, tangy spread works beautifully as a filling for cheesecake and pastries or served on its own. Requires patience and constant stirring to achieve the perfect thick, creamy texture.
Ingredients
Instructions
- 1
Zest the lemons, scraping only the yellow layer to avoid bitterness
- 2
Set up a double boiler with a metal bowl over a pot of water
- 3
Add butter to the bowl and let it melt
- 4
Stir in lemon juice and mix
- 5
Add the zest and stir
- 6
Add egg yolks and sugar
- 7
Stir constantly until the mixture becomes thick and creamy
- 8
Transfer to sterilized jars and seal
- 9
Invert the jars and let cool completely
- 10
Store in a cool, dry place or refrigerator
Tips
Use only the yellow zest layer; white pith creates bitterness
Sterilize jars before filling to ensure proper preservation
Inverting the sealed jars creates a seal as the curd cools
Good to Know
Cool, dry place or refrigerator in sealed jars
Make up to 2 weeks ahead; refrigerate in sterilized jars
Use as filling for cheesecake, tarts, or pastries; spread on toast or scones
Common Mistakes
Do not zest the white pith to avoid bitter flavor
Do not skip the double boiler method to avoid scrambling eggs
Do not stop stirring to avoid lumpy texture