I use a food processor and pulse the lemon zest with the sugar for a few seconds. This helps release the lemon oils and gives the curd even more flavor, but it’s completely optional.
Juice the lemons.
Squeeze the lemons until you have about ½ cup of juice, then strain out any seeds.
Prepare the egg mixture.
In a saucepan, whisk the egg yolks until lightly blended. Add the sugar and whisk until the mixture looks slightly lighter in color. Slowly stir in the lemon juice.
Cook the curd.
Place the saucepan over low heat and cook while whisking consistently with a wire whisk. Continue stirring until the mixture thickens, begins to bubble slightly, and coats the back of a spoon.
Add the butter.
Remove the pan from the heat and add the cold butter cubes. Stir until the butter melts and the curd becomes smooth and glossy.
Optional step for extra smoothness.
For a silky finish, strain the curd through a fine mesh strainer to remove any zest or small bits.
Cool and store.
Transfer the lemon curd to a jar or container to prevent a skin from forming. It can be stored in the refrigerator for up to a week.
Notes
The lemon curd will thicken as it cools, so be sure to let it chill completely.
I like to make it a day or two ahead of time so it’s ready to go when I need it.
Stir it in your yogurt or oatmeal for a healthy snack.
Mix one container of whipped topping for a quick fruit or dessert dip.
If you’re short on time, store-bought lemon curd works just as well—simply add the printable tag and you still have a charming little hostess gift.