Fresh and quality ingredients make all the difference in my luscious lemon curd.

When it comes to making a delicious and velvety smooth lemon curd, the quality of the ingredients cannot be overlooked. Only the freshest and highest quality ingredients will do, as they are the foundation of a truly exceptional curd. That's why my lemon curd recipe starts with fresh lemons, free-range eggs, and high-quality butter. The tart and tangy flavor of the fresh lemons is perfectly balanced by the richness of the butter and eggs, creating a luscious and creamy spread that is simply irresistible. Every spoonful of my lemon curd is a delight for the senses, with its bright yellow color, zesty aroma, and perfect balance of sweetness and tanginess. Whether you spread it on toast, top your favorite desserts with it, or simply enjoy it by the spoonful, my lemon curd is sure to become a beloved favorite in your kitchen.

Lemon curd

6 TBSP unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 large egg yolks

⅔ cup fresh lemon juice, about 6 lemons

1 tsp. grated lemon zest

Combine the butter and sugar in a medium mixing bowl with an electric or stand mixer. Add the eggs and egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.

Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. During this process you might think, why does it look so curdled? Did I do something wrong? And the answer would be no. This is one of those recipes that you completely have to trust in the process. The butter and sugar will melt and all of those weird looking curdles will indeed disappear.  

Once smooth, increase the heat to medium and cook while stirring constantly until the mixture thickens. The lemon curd should be able to coat the back of a spoon, about 15 minutes. Please do not let the lemon curd bubble or boil, this will burn the sugars and that’s just not delicious. You want to be a little patient when it comes to making lemon curd.

Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a glass container and press plastic wrap onto the surface, covering the lemon curd. This will help  to keep a skin from forming on the top of your luscious curd. Refrigerate for at least overnight before enjoying. 

This lemon curd is fabulous for desserts as well as on a simple piece of buttered toast. 

*Notes: Please DO NOT use bottled lemon juice! Fresh squeezed lemon juice will give you a better tasting lemon curd as well as a better consistency. 

The color and texture of this lemon curd is enhanced by the quality of ingredients used. I’ve used farm fresh eggs and Kerrygold butter to achieve this luscious curd.