Lovely lemon curd tastes just like sunshine. And my lemon cure recipe will have you enjoying your very own homemade curd!
We’ve been having some rather gloomy, cloudy, foggy days here in Portland. There has been a lack of sunshine and I was physically and mentally craving some sun. Since I have yet to figure out a way to change the weather, I decided to make some sunshine in my kitchen. Lemon curd. The very sight of a lemons makes me happy and the smell and taste are even better!
Homemade Lemon Curd
You can easily purchase a jar of lemon curd at the grocery store, but let me tell you, there is nothing that compares to homemade lemon curd. It is easy to make too and is literally sunshine on a spoon as far as I am concerned.
There are so many possibilities for homemade lemon curd. I love it spread on toast or pancakes. And a dollop on a bowl of vanilla ice cream is quite lovely. Everything tastes better with a spoonful of lemon curd.
Also, I love to use lemon curd in baking. My all time favorite dessert is lemon angel pie. And I also use it in my lemon curd cupcakes and lemon curd bars too.
How To Make Lemon Curd
The first thing you need is some lemons. Fresh lemons. Do not use that lemon juice that comes in the green container at the grocery store. If you are going to do that, just buy a jar of lemon curd at the store.
When working with lemons, there are a few tools that I find really helpful. I love my lemon juicer. It makes juicing lemons so easy and fast.
You will use the zest of the lemon too, so you will need a microplaner.
With these two tools you are ready to go.
Lemon curd is a combination of lemon juice, lemon zest, butter, sugar and eggs. You start by placing the eggs, sugar and lemon juice in a double boiler over simmering water and stirring until it begins to thicken. If you don’t have a double boiler just use a regular sauce pan but be sure and stir in continually so it doesn’t burn. It will take about 7-10 minutes. You then add in the butter and stir until it is melted.
The last step is to add in the lemon zest. (So my butter wasn’t quite melted all the way)
Cover it and let it chill in the refrigerator and it will thicken as it chills.
Then all you really need is a spoon!
Or stay tuned for some really yummy ways to use this lovely lemon curd or sunshine on a spoon!
Be sure and check out my two favorite tools to use when making this lemon curd recipe. Lemon Juicer and Microplane.
Lemon Curd Recipe
Lemon Curd
Ingredients
- 3 eggs
- 1 C granulated sugar
- 2/3 C lemon juice
- 1/2 C butter
- 1 Tbsp lemon zest
Instructions
- Mix together eggs, sugar and lemon juice and place in a double boiler over simmering water until mixed well. Stir until it thickens. About 7-10 minutes.
- Fold in butter and lemon zest.
- Cover and refrigerator until it thickens.
Can you freeze the lemon curd? My aunt just gave me a bag full of lemons and I’d love to make a few extra jars of this to have on hand.
Nora, I haven’t ever frozen it but you can just freeze the lemon juice and then make the curd fresh. I have done that
Love lemon curd! Could this possibly be frozen? Our neighbor just gifted us with a huge sack of lemons from his tree (we live in AZ) and I’m scrambling to use them before they get old. Freezing the juice is an option but how lovely to be able to pull out some already made curd when the mood strikes!
This looks so good!! Saw your recipe through Link Party Palooza! <3
Your lemon curd makes me dream of spring. My husband is a big fan of lemon curd and I started making my own and I’m definitely going to try yours. I always make sure that the lemons are organic (and why not the rest of the ingredients too!) That way when I use the zest, I don’t have to worry about getting pesticides in with my treat. Love your pics, these make me get up and start right away. ??
I like to put all of the lemons zest in a food processor with the sugar and make lemon sugar. I also add a couple of lemon oil drops into the sugar and then incorporate into the lemon juice, eggs into a double boiler. Add the butter when it gets thick. Pour into class jars and cool in the fridge. I also do this with Key Limes! The taste and quality of this you can’t get at the store. Yum!
I saw this over on Google+ and had to stop by to tell you how delicious it looks. I adore lemon in desserts.
Thanks so much for coming over and saying hi! The best part of that lemon curd is it tastes as delicious as it looks!
yum!
Can this be made w/out the yolks? I have to control my cholesterol w/ diet…
Thanks!
No, you really need the yolks for lemon curd.
I love this on my homemade macarons… but it is great on a teaspoon! Yumm!
Ooh, I’d love it on one of your homemade macaroons too!!
This will surely help with all these gray skies! Look so fresh, sunny and yummy!
Thank you Leigh Anne for this nice recipe. I too love Lemon Curd.
It is so yummy!
I love lemon curd. One of our favorite and EASY ways to use it is with a layer of vanilla greek yogurt, a thin layer of lemon curd, and then top with fresh fruit! Healthy and delicious. Thanks for your recipe….can’t way to try it!
That sounds delicious!! Will have to give it a try.
Hi Leigh Anne.
Love lemons and the recipe for Lemon Curd, I like to know after done,
how long will it keep in fridge 2 weeks or more to use it ? then make another batch?
beside pies deserts is can it be used in yogurt or smoothies? cottage cheese cheesecake?
Thank’s Linda
It never sticks around long here. I would say a couple weeks at most. You can use it in just about anything! I spoonful in yogurt would be yummy and I love lemon in my smoothie. Cheesecake would be perfect too – so many possibilities.
Couldn’t this also be made with lime??
It would be wonderful made with limes!
Have you tried it with oranges?
Cheryl, I haven’t but I’m sure it would be delicious!
I will be making this for the next party! I usually make for a summer treat with raspberry sauce from berries from the yard. Delicious.
Thank you for the recipe, I usually just use the filling recipe for a pie.
Valerie, I love lemon curd with raspberries. So yummy!
Dip your ginger snaps in it!!! Yum Yum Good!!!
Love that idea!