This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeAs a classically-trained chef with plenty of pastry classes under my belt, I love to help home cooks master classic desserts at home.

Lemon Curd is one of my favorites, an easy, one-bowl recipe that simmers gently over a double boiler until thickened.That’s it!   Meggan’s notes There are lots of ways to make lemon curd, but this is the easiest way I know how: Start with 4 basic ingredients (eggs, sugar, butter, and lemons), whisk together in a bowl, and simmer over a double boiler.You need both whole eggs and an extra yolk, and you need to zest and juice the lemon, but it really is that easy.

The biggest struggle with curd is when it doesn’t thicken.Lemon curd should thicken in about 20 minutes, but you must bring it to 170 degrees.If you don’t pay attention to your temperature, you’ll find yourself whisking away for an hour, your arm ready to fall off, your curd no thicker.

Most recipes I see don’t mention the temperature, and it really is crucial.So that’s the secret: Use a thermometer.Pay attention to your temperature.

As soon as you hit 170 degrees, you’ll have a bowl of thick, tangy curd.Straining it through a fine-mesh sieve helps too; it ensures that silky-smooth texture we all love.Spoon it over homemade crepes, drizzle it over scones, pancakes, and waffles, or use lemon curd as a luscious filling for cakes,

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