Homemade Lemon Curd

An Irresistible Homemade Lemon Curd to Brighten Your Day

While I love pretty much all things lemon flavored, lemon curd sits at the very top of my favorites list. I could (and do) eat the stuff by the spoonful, and it improves just about any baked good you add it to. Its sweet and tangy flavor is balanced perfectly with a creamy texture—absolutely heavenly if you ask me.

Despite my love of lemon curd, it was only recently that I tried my hand at making it at home. Turns out it’s super easy! I’m kicking myself for not trying it sooner, but now that I’ve found a recipe I love, there’s no going back to store-bought.

Why You’ll Love This Recipe

This recipe sure doesn’t hold back on the good stuff with a full stick of butter, half a cup of sugar, and three lemons (one zested, all three juiced). No wonder it tastes delicious! It’s a delightful blend of sweet, tart, and creamy, making it a versatile spread or a decadent filling for desserts.

Kitchen Equipment You’ll Need

• Medium-sized saucepan
• Whisk
• Fine mesh strainer
• Medium-sized bowl
• Airtight container for storage

Ingredients

• ½ cup sugar
• Zest of 1 lemon
• 3 eggs
• ½ teaspoon salt
• ½ cup fresh lemon juice, about 3 lemons
• ½ cup butter (1 stick), cubed
• ½ teaspoon vanilla

Step-by-Step Instructions

1. In a medium-sized saucepan, whisk together sugar, eggs, lemon zest, and salt until light and airy.
2. Whisk in lemon juice until well combined, then add cubed butter.
3. While continuously whisking, cook the mixture over low heat until the butter fully melts and bubbles start to form. Allow the mixture to simmer for about 10 seconds, then remove from heat. It should be thick enough to coat a spoon at this point.
4. Using a fine mesh strainer, strain the mixture into a medium-sized bowl and discard the solids. Mix in vanilla and allow the mixture to come to room temperature before transferring to an airtight container. Store in the fridge for up to one week.

Tips for Success

• Ensure you whisk continuously to prevent the eggs from curdling.
• Use fresh lemons for the best flavor—bottled lemon juice won’t give the same zing.
• Straining is crucial for a silky smooth curd, so don’t skip this step!

Additional Tips and Variations

• Add a pinch of cinnamon for a unique twist.
• Use lime juice and zest for a tropical variation.
• Try using this lemon curd as a filling for tarts or as a topping for pancakes.

Nutritional Highlights (Per Serving)

While exact values can vary, homemade lemon curd is generally rich in vitamin C from the lemons and provides a good source of energy from the healthy fats in butter.

Frequently Asked Questions (FAQ)

Can I use margarine instead of butter?

While you can substitute margarine, butter provides a richer flavor and creamier texture.

How long will the lemon curd last in the refrigerator?

Stored in an airtight container, it should last for up to one week.

Can I freeze lemon curd?

Yes, lemon curd can be frozen for up to three months. Thaw it in the refrigerator before use.

Conclusion

There you have it—homemade lemon curd that’s sure to brighten any dish with its vibrant flavor and creamy texture. I invite you to try this recipe and share your experiences. Whether you’re spooning it onto scones or mixing it into yogurt, this lemon curd is bound to become a household favorite. Enjoy!