Lovely lemon curd tastes just like sunshine!
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 and hoping a plane down to sunny San Diego wasn’t an option this week, I decided to make some sunshine in my kitchen – lemon curd. The very sight of a lemon makes me happy and the smell and taste are even better!
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. I was out walking the other day and mentioned to my friend that I had made lemon curd and she asked me what I did with it. There are so many possibilites and I am going to be sharing a few new ways with you over the next week or so but I told her I love it spread on toast, or on pancakes and waffles. A dollop on a bowl of vanilla ice cream is quite lovely. Everything tastes better with a spoonful of lemon curd.
I use lemon curd in my all time favorite dessert, lemon angel pie and it makes a great filling for cupcakes or bar cookies too. It is also quite yummy between the layers of a lemon cream cake! Oh the possibilities. Be sure to stay tuned for more upcoming recipes using lemon curd but now lets learn how to our own. Because you want to make your own. Trust me.
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. Makes juicing lemons so easy and fast. Love this thing.
You will use the juice from the lemon and part of the lemon rind too so you will need a microplaner. Makes zesting quick, quick, quick!
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 working with lemons. Lemon Juicer and Microplane.
- 3 eggs
- 1 C granulated sugar
- 2/3 C lemon juice
- 1/2 C butter
- 1 Tbsp lemon zest
- 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.
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Dip your ginger snaps in it!!! Yum Yum Good!!!
Love that idea!
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!
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!
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.
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.
Thank you Leigh Anne for this nice recipe. I too love Lemon Curd.
It is so yummy!
This will surely help with all these gray skies! Look so fresh, sunny and yummy!
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!!
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.
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!
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!
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. ☀️
This looks so good!! Saw your recipe through Link Party Palooza! <3
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!
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