Lemon curd is a rich, tart spread made with lemons. Other citrus fruits such as limes, oranges, and tangerines can be used to create curds as well, although lemon curd is an enduring favorite. This spread is particularly associated with Great Britain, where it has traditionally accompanied tea since the 18th century. It can be spread on scones, toast, and other foods, and it may also be used as a filling for desserts such as cookies, tarts, and pies.

When cooks make lemon curd, they gently cook lemon juice with eggs and sugar to create a very rich custard. This lemon custard can be made even more tart and flavorful with the addition of lemon zest, and it can also be cut for a more soft, creamy flavor with ingredients such as butter and whipped cream. When lemon curd is made well, it tastes like a lemon concentrate, with an intense burst of citrus flavor which many consumers greatly enjoy.

Fresh lemon curd tends to keep for only a few days, although some cooks have recipes for lemon preserves which can last for several months. Commercially produced lemon curd is made more shelf-stable with the addition of stabilizers which will prevent it from going off, although it can have a flat or metallic flavor as a result. Making fresh lemon curd is actually quite simple, and well worth it if you're planning a traditional tea or if you want an intense lemon concentrate for desserts. Fresh curd has a fresh, clear flavor which is quite distinctive.

To make a batch of lemon curd, you will need a double boiler. By cooking the lemon juice and eggs over boiling water, you will prevent clumping of the eggs, which can result in unsightly chunks and specks. If you don't have a double boiler, you can improvise with a heat-safe bowl suspended in a pot of simmering water.

Start by whisking three eggs together in your double boiler with one third cup of lemon juice and sugar to taste. Around one half cup of sugar is usually quite suitable, although some people prefer a sweeter lemon curd with up to three quarters of a cup. Whisk continually until the mixture becomes very thick, and remove it from the heat immediately. Stir in one tablespoon of lemon zest, and add four tablespoons of butter to the lemon curd if you want it to be more creamy and soft. Use immediately or chill and use within a week or so.