Classic Stovetop Lemon Curd

📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic recipe for a rich and tangy lemon curd made directly on the stovetop. A simple but decadent filling for tarts or a spread for scones.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	10 mins	None	Approx. 1 cup

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🔪 Key Equipment

• medium heavy-bottomed saucepan
• wire whisk
• heatproof spatula
• fine-mesh sieve

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Ingredients

Measurements	Ingredients	Prep / Notes
6 oz (3/4 cup)	Sugar	granulated
2 oz (4 Tbsp)	Margarine or Butter	cubed
2	Eggs	large
2	Lemons	grated rind and strained juice

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Instructions

Step 1: Combine and Cook

1. In a medium, heavy-bottomed saucepan, whisk together the 2 large eggs and 6 oz sugar until well combined.
2. Stir in the grated rind of 2 lemons, the strained juice of 2 lemons, and the 2 oz margarine or butter.
3. Cook over very low heat, stirring constantly with a whisk or heatproof spatula, ensuring you scrape the bottom and corners of the pan.
4. Continue cooking for 8-10 minutes until the mixture has thickened enough to coat the back of a spoon; do not allow the mixture to boil, or the eggs will scramble.

Step 2: Finish and Cool

5. Once thickened, remove from the heat and optionally strain through a fine-mesh sieve for an extra-smooth texture.
6. Let the curd cool completely, covering the surface directly with plastic wrap to prevent a skin from forming.

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💡 Make-Ahead & Storage: Store in the refrigerator in an airtight container for up to 1 week; the curd will thicken further as it chills.

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Original Recipe Scan