How To

How to Make Silky Lemon Curd the Easiest Way

You'll want to serve this citrusy sauce on cake. Over ice cream. In yogurt. Over fruit. With pretty much everything.
How to Make Lemon Curd the Easiest Way
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Assemble Your Ingredients

    Once you start cooking your curd (we love the ratios in this classicLemon Curd recipe, but prefer the double boiler method outlined below for foolproof curd), there's no time to step away from the stove. So be sure to prep your egg yolks, lemon zest and juice, sugar, and butter before you turn on the heat.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Prep the Double-Boiler

    Make a DIY double boiler by filling a medium saucepan with 2-3 inches of water; bring to a simmer. In a wide heatproof bowl, whisk together½ cup fresh lemon juice, 2 teaspoons finely grated fresh lemon zest, ½ cup sugar,and3 large eggs. Then place a wide fine-mesh sieve over a second bowl, and set aside.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Start Whisking

    Now set the bowl over the simmering pot and cook, whisking occasionally. First, you'll see the curd start to get foamy.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Keep on Whisking

    After a few minutes of cooking, the curd will start to thicken and turn an even light-yellow color. Keep whisking, making sure to run the whisk along the bottom and sides of the bowl for even cooking.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Take the Curd's Temperature

    After about 10 minutes of cooking, start checking the curd temp with an instant-read thermometer (avoid hitting the bowl itself). After about 20 minutes, the curd will be fully thickened and you'll reach 170°F.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Strain the Curd

    Time to work fast! Using a rubber spatula, strain the lemon curd through the fine-mesh sieve that you set over a clean bowl. Don't let the curd linger over the heat, or it will start to overcook.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Adina Steiman
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    Cool It Down With Butter

    To add silkiness to your curd (and bring down its temperature), stir in¾ stick (6 tablespoons) unsalted butter, cut into bitsa few pieces at a time, mixing until fully blended and insanely smooth.

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    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
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    Now Eat It With Everything

    A good place to start? Layered with splitblueberry scones, fresh blueberries, and plenty of whipped cream.

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