Vegetarian Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, crepes, or straight from the spoon. It's built entirely from eggs, butter, sugar, fresh lemon juice, and zest, so every ingredient is clean, simple, and easy to verify. The double-boiler method is the real secret here: gentle, indirect heat keeps the eggs from scrambling while the constant whisking builds that signature glossy, spoonable texture. Cooking the mixture to 160°F ensures it's fully food-safe without sacrificing the bright citrus flavor. Whisking in cold butter cubes at the end gives the curd its luxurious body and a beautiful sheen. Straining it through a fine-mesh sieve at the finish removes any stray zest solids, leaving you with a perfectly smooth result that looks like it came from a fancy patisserie. A jar of this in the fridge is genuinely one of the most useful things you can make.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.
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