Duck eggs turn classic lemon curd into something truly special. Their larger, richly colored yolks create a curd that is silkier, more vibrant, and luxuriously thick without requiring extra butter or cream. This recipe is designed specifically for duck eggs, highlighting their natural richness while keeping the bright, balanced flavor lemon curd is loved for. Spoon it over scones, swirl it into yogurt, layer it into tarts, or gift it in small jars to anyone who appreciates a beautifully made kitchen staple.
INGREDIENTS:
3 large duck eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons)
1 tablespoon finely grated lemon zest
6 tablespoons unsalted butter, cut into small pieces
Pinch of sea salt
METHOD:
In a medium heatproof bowl, whisk together the duck eggs and sugar until smooth and slightly lightened in color.
Whisk in the lemon juice, lemon zest, and salt until fully combined.
Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, for 8 to 10 minutes, until the curd thickens and coats the back of a spoon.
Remove from heat and whisk in the butter a few pieces at a time until fully melted and smooth.
For an ultra-smooth curd, strain through a fine-mesh sieve into a clean bowl or jar. Let cool slightly, then cover and refrigerate.
YIELD: About 1 1/2 cups lemon curd
SERVING SUGGESTIONS:
- Spread on scones, biscuits, or toast
- Swirl into plain yogurt or ricotta
- Spoon over pancakes or waffles
- Use as a filling for tart shells, cakes, or thumbprint cookies
- Layer into parfaits with whipped cream and berries
CHEF NOTES:
- Duck egg yolks thicken quickly; keep the heat gentle and whisk continuously.
- This curd sets firmly when chilled and will loosen slightly at room temperature.
