Curd ·lut 18, 2026

🍋 Lemon Curd

Bright, zesty, and irresistibly smooth, lemon curd is a classic treat that brings a burst of sunshine to any dish. Made with fresh lemons, sugar, eggs, and butter, it’s a luscious, creamy spread that’s perfect on toast, scones, or as a filling for cakes and pastries. This homemade version is simple to make on the stovetop in a thick-bottomed pot, and straining it at the end ensures a silky, velvety texture every time. It’s a versatile, flavorful curd that enhances both baked goods and breakfast favorites.

Ingredients (makes about 1½ cups)

2 egg yolks
1 whole egg
¾ cup (2 dl) granulated sugar
2 tablespoons finely grated lemon zest (from 2 medium lemons)
⅓ cup (1 dl) freshly squeezed lemon juice
7 tablespoons (100 g) unsalted butter, cut into small pieces

Equipment

Medium-sized Enameled Cast Iron Dutch oven

Instructions

Prepare the lemons
Wash and dry the lemons. Finely grate the zest (about 2 tablespoons total), then squeeze enough juice to measure ⅓ cup.
Combine ingredients
In a medium-sized enameled cast iron Dutch oven or another thick-bottomed pot, whisk together the egg yolks, whole egg, and sugar until smooth.
Add lemon
Stir in the lemon zest and lemon juice until well combined.
Cook gently
Place the pot over low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pot to prevent sticking.
Continue stirring until the mixture thickens to a creamy, pudding-like consistency and coats the back of a spoon — usually 10–15 minutes. Do not let it boil.
Add butter
Remove the pot from the heat. Gradually stir in the butter pieces while the curd is still hot until fully melted and smooth.
Strain
Immediately pour the curd through a fine-mesh sieve into a clean bowl or jar. This will remove any zest fibers and give a silky texture.
Cool and store
Let the curd cool to room temperature, then refrigerate. It will thicken further as it chills.