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This lemon curd tastes just like sunshine. You will never buy store bought lemon curd again after you taste this.
I love to use it 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.
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. 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 the homemade version. 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 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 it.
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 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.
What is Lemon Curd?
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.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
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.
Nora says
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.
Leigh Anne says
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