Worried about turning your curd into lemony scrambled eggs? Make sure to use a heavy-bottomed saucepan for this streamlined recipe and whisk constantly. Using egg yolks exclusively would turn out a denser, richer curd with a more pronounced eggy flavor. Incorporating egg whites into your lemon curd, along with the yolks, results in a lighter sauce with a brighter lemon flavor. This recipe calls for whole eggs (as opposed to just egg yolks). Once you’ve let your lemon curd chill-a true test of patience!-it’s ready to be spread over scones or toast, swirled into yogurt, layered onto meringue, dolloped on this brown butter Dutch baby, or incorporated into one of these recipes.
If you’re a fan of that simple ingredient list, just wait until you meet the method: All you need to do is whisk the ingredients over moderately low heat for about five minutes, until the first bubble appears. It requires only pantry staples, calling for nothing beyond lemons (the juice and zest), sugar, butter, and eggs. This recipe is the best way to make lemon curd that’s bright, tart, and silky smooth.