Lemon Curd
Lemon Curd is delicious dessert spread and filling for cookies, pies, cakes and tarts. A quick and easy recipe made with lemons, eggs, sugar and butter.
If you are a fan of lemon desserts, you’ll love Lemon Curd Cookies, Lemon Bars with Cream Cheese Icing and this Lemon Pineapple Poke Cake is perfect for any occasion.
Once you see how simple it is to make homemade lemon curd, you will want to have it on hand all the time. It is great to add bright lemon flavor to desserts or stir it into yogurt for a delicious breakfast.
Ingredients Needed
- Whole Lemons ~ Zest and juice.
- Large Eggs
- Granulated Sugar
- Butter
Step by Step Directions
STEP 1 Zest 3- 4 of the lemons to make 1 tablespoon lemon zest.
STEP 2 Juice the lemons.
STEP 3 Add eggs to a small bowl and whisk until well beaten.
STEP 4 In a pan add the lemon juice, eggs, sugar, butter and lemon zest.
STEP 5 Cook over medium heat, stirring until mixture is well combined and sugar and butter are melted.
STEP 6 Bring the mixture to a boil. Cook at a low boil, whisking often until thickened, about 6- 8 minutes.
STEP 7 Remove from heat. If you find tiny specs of egg, you can run it through a fine mesh sieve for a completely smooth curd. This is optional.
STEP 8 Pour into a jar and cool to room temperature.
STEP 9 Cover and refrigerate until ready to use, up to 1 month. The lemon curd continue to thicken after refrigerating.
Recipe Notes
Storage: Store in an airtight container in the refrigerator up to 1 month.
Freeze: Lemon curd freezes well. Place in a freezer safe container and freeze up to 6 months.
Variations: This recipe will work with any citrus fruit, so try it with oranges, Meyer lemons, grapefruit, limes or tangerines.
Microwave: I have used a Microwave Lemon Curd method quite a few times and it’s super simple. I no longer have a microwave, so lately, I’ve make the stove top version.
Recipes with Lemon Curd
This sweet and tangy lemon spread is delicious enough to just eat right off of the spoon and a great addition to just about any dessert. Use it as a topping for Cheesecake or filling for Fried Lemon Hand Pies.
Add this easy Lemon Curd recipe to your must try list and up your dessert game with bright citrus flavors.
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Lemon Curd
Ingredients
- 1 tablespoon lemon zest
- 3/4 cup lemon juiced 4- 5 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup butter cut into cubes
Instructions
- Zest 3- 4 of the lemons to make 1 tablespoon lemon zest.
- Juice the lemons.
- Add eggs to a small bowl and whisk until well beaten.
- In a pan add the lemon juice, eggs, sugar, butter and lemon zest.
- Cook over medium heat, stirring until mixture is well combined and sugar and butter are melted.
- Bring the mixture to a boil. Cook at a low boil, whisking often until thickened, about 6- 8 minutes.
- Remove from heat. If you find tiny specs of egg, you can run it through a fine mesh sieve for a completely smooth curd. This is optional.
- Pour into a jar and cool to room temperature.
- Cover and refrigerate until ready to use, up to 1 month. The lemon curd continue to thicken after refrigerating.