Lemon Curd

This easy lemon curd recipe produces an incredibly tart, silky, and slightly sweet curd. Homemade lemon curd can be used as a filling for pies and tarts or simply as a topping for yogurt or scones!

📝 Ingredients

• 145 grams (8 large) egg yolks
• 38 grams (5 tablespoons) cornstarch, *optional- use if you want a curd that will be firm and sliceable once chilled
• 267 grams (1 1/3 cups) granulated sugar
• 1/4 teaspoon kosher salt
• 340 grams (1 1/2 cups, 360 milliliters) lemon juice, from about 6 medium or 5 large lemons
• 2 teaspoons lemon zest, optional
• 85 grams (6 tablespoons) unsalted butter, cubed

👨‍🍳 Instructions

1. 1Whisk the egg yolks (145 grams, 8 large)...: Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.
2. 2In a medium saucepan, whisk the cornstarch (38...: In a medium saucepan, whisk the cornstarch (38 grams, 5 tablespoons) if using, sugar (267 grams, 1 ? cups), salt (¼ teaspoon), and lemon juice (340 grams, 1 ½ cups) together.
3. 3Heat over medium-low heat, whisking continuously until the...: Heat over medium-low heat, whisking continuously until the mixture comes to a boil and thickens.
4. 4Once the mixture has boiled for about 1...: Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.
5. 5Add the egg yolk mixture into the pot...: Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium-low heat while whisking continuously. When the mixture comes back to a boil, cook for about 3 minutes longer. It should coat the back of a spoon and if you trace a line with your finger across the spoon the line should remain visible.
6. 6Pour the curd through a fine-mesh sieve into...: Pour the curd through a fine-mesh sieve into a bowl. Add the lemon zest (2 teaspoons) if using and the butter (85 grams, 6 tablespoons) and whisk to combine.
7. 7If not using immediately, place a piece of...: If not using immediately, place a piece of plastic wrap right on top of the curd to prevent a film from forming. Allow to come to room temperature then place in the refrigerator for up to 2 weeks.