Homemade Lemon Curd

Homemade Lemon Curd

Discover the simple pleasure of making your own lemon curd. You just need ripe lemons, a little elbow grease to squeeze the juice, ten minutes of cooking time, and voila—the most delicious, velvety, tangy curd. It is the perfect balance of sweetness and citrus, and will find it has a permanent home in your kitchen! Homemade lemon curd is truly amazing!

Lemon curd has been enjoyed for centuries in England and curds, in general, have been a part of British culinary traditions since medieval times. Originally “curd” referred to curdling milk with an acidic substance. But, over time, curds evolved to include fruit-based varieties, with lemon curd becoming most common. In fact, lemon curd was commonly served with scones and bread during afternoon tea in Britain during the 19^th century. Due to the fact of high acidity and sugar content, of lemon curd created it own natural preservatives, allowing it to be served without refrigeration.

Today, lemon curd is a cherished ingredient in various desserts, cakes, tarts, and pastries. Its versatility and vibrant flavor profile contributes to its popularity, and is a beloved addition to many traditional and contemporary culinary creations. It’s now adding a burst of flavor to pies, cookies, and other desserts. Whether spread on toast or used as a filling, lemon curd remains a timeless and versatile delight cherished by food enthusiasts everywhere.

Ideas for Using Lemon Curd:

Mastering the art of making homemade lemon curd will allow you to add a zesty touch to a variety of culinary creations. Get creative and explore the endless possibilities of this homemade lemon curd recipe. Let your taste buds revel in its vibrant and refreshing flavors.

• Bake the Lemon White Chocolate Cheesecake: Lemon curd in the cheesecake and also in the lemon curd ganache gracing the top.
• Add lemon curd instead of sour cream to your muffin or cake batter for a fresh, tangy lemon flavor.
• Enjoy a dollop of lemon curd on top of freshly baked scones or toast for a delightful breakfast treat.
• Use it as a filling for tarts, cakes, or cupcakes, adding a burst of citrusy flavor to your baked goods.
• Spread the curd over a buttery shortbread crust and bake until golden for a sweet and tangy lemon bar treat.
• Create a refreshing lemon parfait by layering lemon curd with whipped cream or yogurt and crushed cookies or granola.
• Swirl it into your morning yogurt or oatmeal for a zingy twist to your regular routine.
• Spread it on pancakes or crepes, adding a tangy touch to your breakfast feast.
• Spoon it onto a pavlova or meringue pie, complementing the sweetness with a tangy contrast.
• Gift a jar of your homemade lemon curd to friends and loved ones. They will be forever grateful!
• Lemon Tart: Spoon the lemon curd into a pre-baked tart shell and garnish with fresh berries for a delightful and tangy dessert.

Simple Ingredients to Make Lemon Curd:

• granulated sugar
• lemons: 3-4 lemons for grated lemon zest and lemon juice
• whole eggs and egg yolks
• unsalted butter

How to Make Homemade Lemon Curd:

Zest and Juice the Lemons: Begin by washing the lemons thoroughly and using a microplane or fine grater to zest your lemons. [Pro tip: Zest all your lemons and freeze the zest you don’t need to use another day.] Ensure you only grate the outer, brightly colored part of the lemon, avoiding the bitter white pith. Set aside the zest. Juice the lemons, collecting approximately 1/2 to 2/3 cup of juice. Remove any seeds from the juice.

Make the Curd: In a medium bowl, whisk the eggs until they are well beaten. Set aside. In the saucepan, whisk together the sugar, lemon zest, and lemon juice until incorporated. Whisk the eggs into the sugar mixture. Over medium-high heat, whisk continuously until the mixture thickens, about 6-10 minutes. The curd will become luscious and have a custard-like consistency, as well as coat the back of a spoon. Remove from heat and whisk in pieces of butter until the butter is melted completely. This step will enrich the curd’s flavor and create a luxurious texture.

Strain the curd: To ensure a silky-smooth texture, strain the lemon curd through a fine-mesh sieve into a clean bowl or jar. Use a rubber spatula to press the curd through the sieve, leaving behind any zest or egg bits.

Chill and Store: Press plastic wrap onto the surface of the curd to prevent a skin from forming. Allow the curd to cool at room temperature for about 30 minutes before refrigerating. Refrigerate for at least 2 hours, or until it thickens further and becomes beautifully set. Stored in an airtight container, the lemon curd will keep well in the refrigerator for up to two weeks or in a zipped plastic bag for 3 months in the freezer.

Homemade lemon curd is a delightful and versatile treat that can be used in countless ways to enhance your culinary creations. Whether enjoyed on its own, as a filling, or a topping, this lemon curd will infuse your dishes with a burst of sunshine. So why wait? Try this simple recipe today and let your taste buds indulge in the heavenly taste of homemade lemon curd!

–Kim

Print Recipe

Homemade Lemon Curd

Homemade Lemon Curd is bursting with the tangy sweetness of lemons. This easy-to-make versatile spread is perfect for livening up your breakfast, adding a zesty touch to desserts or even enjoying straight from the spoon! With its vibrant color, zesty flavor and silky-smooth texture, this homemade version will surpass any store-bought alternative.

Cook Time15 minutes mins

Chilling Time2 hours hrs

Course: Sauce

Keyword: breakfast, curd, dessert, lemon, orange sauce

Servings: 2 cups

Equipment

• fine mesh strainer

Ingredients

• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest grated
• ½ cup lemon juice 3-4 lemons
• 3 large eggs
• 4 egg yolks
• 4 Tablespoons (56.5g) unsalted butter cut into 4 pieces

Instructions

• Begin by washing the lemons thoroughly and using a microplane or fine grater to zest your lemons.
• Juice the lemons, collecting at least 1/2 cup of juice. Remove any seeds from the juice.
• In a medium bowl, whisk the eggs until they are well beaten. Set aside.
• In the saucepan, whisk together the sugar, lemon zest, and lemon juice until incorporated. Whisk the eggs into the sugar mixture. Over medium-high heat, whisk continuously until the mixture thickens, about 6-10 minutes. The curd will have a custard-like consistency and coat the back of a spoon. Remove from heat and whisk in pieces of butter until the butter is melted completely.
• Strain the lemon curd through a fine-mesh sieve into a clean bowl or jar. Use a rubber spatula to press the curd through the sieve, leaving behind any zest or egg bits.
• Press plastic wrap onto the surface of the curd to prevent a skin from forming. Allow the curd to cool at room temperature for about 30 minutes before refrigerating. Refrigerate for at least 2 hours, or until the curd becomes set.
• Stored in an airtight container, refrigerate for up to 2 weeks or freeze for 3 months.