1-First Step: Gather and prep the ingredients Before you turn on the stove, measure everything out. Separate the egg yolks if needed, zest the lemon, and juice enough lemons to get 1/3 cup fresh juice. Cut the butter into six pieces so it melts quickly and evenly later.

2-Second Step: Whisk the base together In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon zest, lemon juice, and salt until the mixture looks smooth and evenly combined. Make sure the sugar dissolves as much as possible before heating. This helps the curd cook more evenly and gives you a silkier finish.

3-Third Step: Cook low and slow Place the saucepan over medium-low heat. Stir constantly with a whisk or silicone spatula, scraping the bottom and corners so nothing sticks. Keep the heat gentle. The mixture will slowly warm, then thicken after several minutes. Cook until the curd thickens enough to coat the back of a spoon. This usually takes about 8 to 10 minutes, depending on your stove and pan. If you have a thermometer, the target temperature is about 170°F. That is the sweet spot where the eggs are cooked and the texture stays smooth.

4-Fourth Step: Add the butter Once the curd has thickened, remove the pan from the heat right away. Add the softened butter pieces and stir until fully melted and blended. The butter gives the curd its shiny look and rich, creamy mouthfeel.

5-Fifth Step: Strain for silkiness For the smoothest silky lemon curd, pour the hot mixture through a fine sieve into a clean bowl or jar. This step catches any tiny cooked egg bits, zest fragments, or small lumps. It is optional, but it makes the curd extra polished and party-ready.

6-Final Step: Cool and use Let the curd cool to room temperature before covering it and placing it in the fridge. As it cools, it will thicken a little more. Once chilled, it is ready to spoon into tart shells, spread onto scones, or swirl into yogurt.