The Best Lemon Curd

 

Ingredients

• 4 large fresh lemons — zested (finely) and juiced (about 120–150 ml / 4–5 fl oz)
• 250 g granulated sugar (about 1 1/4 cups)
• 5 large eggs
• 380 g cold unsalted butter, cut into small cubes (about 1 2/3 cups)
• 1 gelatin sheet (optional — for a firmer, glossier set; soften in cold water)
• A pinch of fine sea salt (optional, balances sweetness)

Instructions

1. Prepare ingredients. Finely grate the lemon zest before juicing so you capture the fragrant oils. Juice the lemons and measure about 120–150 ml of juice. If using gelatin, place the sheet in a small bowl of cold water to soften for 5 minutes.
2. Whisk eggs and sugar. In a medium heatproof bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly frothy, about 1–2 minutes. Stir in the lemon juice and the finely grated zest, and add a pinch of salt if using.
3. Cook the curd gently. Transfer the mixture to a heavy-bottomed saucepan set over low heat. Cook slowly, whisking constantly, making sure the heat is low so the eggs do not scramble. Within 8–10 minutes the curd will begin to thicken — it should coat the back of a spoon and leave a clean line when you run your finger through it.
4. Incorporate gelatin (optional). If using gelatin, remove the saucepan from the heat and squeeze excess water from the softened sheet, then stir it into the hot curd until fully dissolved.
5. Emulsify with cold butter. Remove the curd from the heat and add the cold butter cubes a few at a time, whisking vigorously after each addition. Adding the butter cold helps create a smooth emulsion and cools the curd more rapidly. If you prefer an ultra-silky finish, skim any foam, then briefly blitz with an immersion blender for 10–15 seconds.
6. Strain and chill. For the smoothest texture, strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or larger zest pieces. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until fully set, at least 2 hours.
7. Store and serve. Transfer the chilled curd to sterilized jars or an airtight container. Use within 10 days refrigerated (or freeze for longer storage — see storage section below). Serve at room temperature or chilled, spread on toast, as a tart filling, or stirred into yogurt.