Homemade Lemon Curd

kitty | July 14, 2023   SKIP TO RECIPE  

A jar of Homemade Lemon Curd

This easy homemade lemon curd yields a perfect, generous batch of lucious citrusy spread to top your favorite whatever. It’s so bright, zingy and divinely lemony that it must be the flavor of happiness and sunshine. Even just one taste is bursting with the energy of beautifully balanced tartness and sweetness with a smooth, creamy finish.

Only 5  simple ingredients come together in such a cohesive way to create this unique fruity concoction. Lemon juice, sugar, lemon zest, eggs, and butter somehow become this magical, golden stuff that you can’t stop licking up. It’s essentially almost a custard since it contains eggs and butter cooked together until thickened. It’s really easy to make in a double boiler or heatproof glass bowl topped over a simmering saucepan of water. You just combine all the ingredients in the boiler, then whisk constantly until the mixture is thick enough to coat the back of a spoon, or has reached approximately 170°F.

While this lemon curd was originally intended as filling for a layered strawberry cake, that did not pan out as intended. 😞 This curd stores really well either refrigerated or frozen, so there will be plenty of occasions to keep enjoying its tantalizing, tangy goodness. The curd remains in its pure form to be enjoyed atop cakes, pancakes 😁, waffles, scones, ice cream, and maybe soon layered into a graham cracker vanilla pudding icebox cake. 😼

INGREDIENTS

  • 1 cup fresh lemon juice (5-6 lemons)
  • 1 tablespoon lemon zest (2 lemons)
  • 1 ½ cups sugar
  • 4 eggs
  • ½ cup unsalted butter, cold and cut into small pieces
  • ¼ teaspoon salt

INSTRUCTIONS

  1. Simmer 2 inches of water in a medium saucepan. 
  2. In a double boiler or heat safe mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and salt. Add in the cubed butter.
  3. Place the mixing bowl over the simmering water and continuously whisk the lemon and egg mixture until it thickens enough to coat the back of a spoon, about 30 minutes, or has reached approximately 170°F.
  4. Once thickened, strain the curd through a mesh sieve into a glass bowl. 
  5. Cover the curd with plastic wrap by pressing the plastic wrap directly over the surface of the curd. Cool completely to room temperature before transferring to an airtight container and storing in the fridge until ready to use, up to 1 week, or freeze for up to 1 year.

A jar of Homemade Lemon Curd
Top down view of a jar of Homemade Lemon Curd
A jar of Homemade Lemon Curd
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