Wash the lemons well and finely grate the yellow outer layer of the peel to make the zest.
Juice the lemons and strain the juice to remove seeds and excess pulp.
Step 2: Combine the Eggs and Sugar
In a medium saucepan, whisk together the eggs and sugar until smooth and well combined.
Add the lemon juice, lemon zest, and salt.
Step 3: Cook the Lemon Mixture
Place the saucepan over low to medium-low heat.
Stir constantly with a whisk or heat-resistant spatula. Continue cooking until the mixture gradually thickens enough to coat the back of a spoon.
This usually takes about 8–12 minutes.
Do not allow the mixture to boil, as excessive heat can cause the eggs to scramble.
Step 4: Add the Butter
Remove the saucepan from the heat.
Add the butter pieces a few at a time, stirring until each piece melts completely before adding the next.
Stir in the vanilla extract if using.
Step 5: Strain for a Smooth Texture
For an extra-smooth lemon curd, pour it through a fine-mesh strainer into a clean bowl or jar.
This removes any small pieces of cooked egg or bits of zest.
Step 6: Cool
Let the lemon curd cool for several minutes.
Cover the surface directly with plastic wrap or place it in a clean airtight container to prevent a skin from forming.
Refrigerate until completely chilled. The curd will become thicker as it cools.
Step 7: Serve
Enjoy your homemade lemon curd with:
- Toast and biscuits
- Pancakes and waffles
- Scones
- Yogurt
- Fresh berries
- Cheesecake
- Cakes and cupcakes
- Tarts and pastries
Storage
Keep the lemon curd refrigerated in a clean, airtight container and use it within about 1–2 weeks. For longer storage, it can be frozen in a suitable freezer container and thawed in the refrigerator.
Tip: For the brightest lemon flavor, use freshly squeezed lemon juice and freshly grated zest rather than bottled lemon juice.
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