This Foolproof Lemon Curd is made from scratch with just 4 ingredients. This silky luscious lemon curd is delicious spread on scones, swirled into yogurt, added to cupcakes or even by the spoonful straight from the jar. You will never buy store-bought again after making this easy recipe!
Making lemon curd from scratch has been on my culinary bucket list for quite some time. I love love LOVE lemon curd – especially to whisk into my yogurt in the morning (like in these fave Lemon Berry Yogurt Crunch Parfaits), in the center of my favorite Lemon Meringue Muffins or for a quick dessert when guests come over. There’s nothing like some pound cake with a touch of lemon curd and dolloped with a bit of limoncello kissed whipped cream. Seriously – it’s all about the lemon in my house.
My mother used to love lemon meringue pie and when I was younger, it was all about the lemony filling more than it was about the sky high meringue. Lemons are always an essential ingredient on my grocery list since I love using lemon in sweet and savory recipes. There’s something about a dash of citrus that will perk up a recipe. I have always wanted to make lemon curd but my silly irrational culinary fears would take over. What if I burn it? What if I make scrambled eggs instead of a silky lemon curd? What if it takes too long? See how my mind works – totally stupid and irrational questions that have me doubting my culinary skills and have me spending a fortune on the store bought version.
With all of the horror stories of “What’s in that jar/can/box”, I’ve been taking on more made from scratch challenges and for the cost of a bag of lemons and ingredients I already have on hand, I can make my own curd and save that money for the stiletto fund. That alone makes my wallet very happy. Plus – I find that sometimes the made from scratch version tastes way better than the one from the jar.
This recipe for lemon curd is foolproof and couldn’t be easier to make. I relied on one of my favorite pastry chef’s easy technique and already I’m starting to think of other curds I can make – berry curd, orange curd, passion fruit curd – the options are endless. If you can find Meyer lemons still in the stores, make a batch of Meyer Lemon Curd. Once you have the technique down, it couldn’t be easier and it comes together in under 30 minutes. I strained my curd into a large measuring cup which made pouring into the jars so much easier. Granted this is more of a refrigerator curd but if you can process for canning (which I haven’t mastered just yet), you can make a large batch and keep it ready for whenever that lemon pucker craving hits.
This Foolproof Lemon Curd will be your new dessert secret weapon – and when your guests ask if you picked up that lemon curd from that pricey kitchen store – you can go “Oh no – I make my own Lemon Curd – it tastes so much better!”
On to the recipe:
Gather your ingredients
Zesting the lemons
Adding some sugar to the eggs
Followed by lots of lemon zest and juice
Bringing the lemon curd to a bubble
Strain for the silkiest lemon curd ever
Seriously so good
Slightly adapted from [Julia Baker|http://www.cookingchanneltv.com/recipes/julia-baker/lemon-curd.html" target="_blank]
This Foolproof Lemon Curd is made from scratch with just 4 ingredients. This silky lemon curd is delicious on scones, swirled into yogurt or even by the spoonful straight from jar.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 4 large eggs
- 1 2/3 cups of sugar
- Zest of 3 large lemons
- 3/4 cup of lemon juice
- 1 1/2 sticks of unsalted butter, melted
- Pinch of salt
- In a heavy bottomed saucepann, whisk together the eggs and sugar until the mixture becomes a light foamy yellow.
- Add the lemon zest and fresh lemon juice to the egg mixture and whisk in until everything is mixed.
- Whisk in the cooled melted butter and then turn on the heat.
- Keep whisking the mixture and bring it to a boil.
- When it comes to a boil, turn off the heat and strain the mixture through a fine mesh sieve into a large measuring cup.
- Pour into jars and store in the refrigerator.
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