One-Pot Lemon Curd

Ingredients

• 1 cup Granulated sugar (fine white sugar)
• 1 tablespoon Lemon zest (freshly grated from organic lemons)
• 8 Egg yolks (large eggs, yolks separated)
• 2/3 cup Lemon juice (freshly squeezed, about 3–4 lemons)
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted butter (cut into small cubes, room temperature)

Instructions

1. Prepare the citrus and measure ingredients

   Zest the lemons, then juice them to obtain 2/3 cup of fresh lemon juice. Measure the sugar, salt, butter cubes and separate 8 egg yolks.

   Time: PT5M

2. Combine all ingredients in the pot

   Add the sugar, lemon zest, egg yolks, lemon juice, salt and butter cubes to a medium saucepan. No heat yet.

   Time: PT2M

3. Cook the curd

   Place the saucepan over medium heat. Whisk continuously until the butter melts and the mixture thickens enough to coat the back of a spoon – about 12 minutes. Test by drawing your finger through the spoon; the line should stay clear.

   Time: PT12M

   Temperature: medium heat

4. Strain the curd

   Remove the pot from heat and pour the hot curd through a fine‑mesh sieve into a clean bowl, using a rubber spatula to press through any remaining liquid.

   Time: PT2M

5. Cool and store

   Transfer the strained curd to a jar. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 3–6 hours until firm.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0 g

Ingredient Substitutions

• Instead of Granulated sugar: Superfine sugar, Coconut sugar
• Instead of Lemon zest: Dried lemon zest, Lemon extract (1/4 tsp)
• Instead of Egg yolks: Pasteurized egg yolks, Silken tofu (for vegan version)
• Instead of Lemon juice: Bottled lemon juice (unsweetened), Lime juice
• Instead of Salt: Kosher salt
• Instead of Unsalted butter: Margarine, Ghee

Equipment Needed

• Medium saucepan
• Whisk
• Fine‑mesh sieve
• Citrus zester
• Juicer or reamer
• Measuring cups and spoons
• Heat‑proof bowl (for cooling) (optional)
• Plastic wrap (optional)
• Rubber spatula (optional)
• Serving container or jar (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Cook the curd until it coats the back of a spoon (step 3)
• Strain immediately after cooking to remove any curdled egg (step 4)

Chef Tips from the Video

• Use room‑temperature butter for a smoother finish
• Press plastic wrap directly onto the surface to eliminate skin formation
• A fine‑mesh sieve gives the curd a silkier texture

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a sealed jar for up to 2 months; thaw in refrigerator before use.

Room temperature: Do not store at room temperature; curd can spoil quickly.

Make-Ahead Tips

• Lemon curd keeps well refrigerated for a week
• Freeze portions for longer storage
• Make it a day ahead for best flavor