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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 lemon curd in my baking. My all time favorite dessert is lemon angel pie uses lemon curd . 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 Is Always 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 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.
What is Lemon Curd?
Lemon curd is a combination of lemon juice, lemon zest, butter, sugar and eggs.
Tips for Homemade Curd
Always use real lemon juice and zest. 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.
How To Make Homemade Curd
- Place the eggs yolks, 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.
- Stir over heat for 7-10 minutes or until mixture thickens.
- Add in butter and stir until it is melted.
- Add in the lemon zest.
- Cover it and let it chill in the refrigerator. It will continue to thicken as it chills.
Then all you really need is a spoon!
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Lemon Curd Recipe
Lemon Curd
Ingredients
- 3 egg yolks
- 1 cup granulated sugar
- 2/3 cup lemon juice
- 1/2 cup butter
- 1 Tbsp lemon zest
Instructions
- Mix together eggs, sugar and lemon juice and place in a double boiler over simmering water or a sauce pan. Stir until it thickens. About 7-10 minutes. Stir constantly
- Fold in butter and lemon zest.
- Cover and refrigerator until it thickens.
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Nutrition Facts:
Marnie says
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!
Colby says
This looks so good!! Saw your recipe through Link Party Palooza! <3
Karin says
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. ??
Clay Pendleton says
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!
Kristi Rimkus says
I saw this over on Google+ and had to stop by to tell you how delicious it looks. I adore lemon in desserts.
Leigh Anne says
Thanks so much for coming over and saying hi! The best part of that lemon curd is it tastes as delicious as it looks!