When I decided to make my own lemon curd instead of buying the already-made jar kind in the grocery store, I had some standards for the recipe. One requirement was "LEMON." I wanted an in-your-face punch of color and that fantastic, perfect lemon taste.
I searched for a lemon curd recipe, and I found one I could live with, with only some small adjustments. The original recipe is from Allrecipes.com, Perfect Lemon Curd Recipe, but I did make small changes.
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Ingredients for Lemon Curd
- Lemon juice
- Lemon zest
- Sugar white
- Butter unsalted
- Eggs room
Prepping the Lemons
I have four lemons for this recipe—two of the lemons I zested into a bowl.
Juice all four lemons. I got ¾ of a cup using medium-sized lemons.
Cooking the Curd
Here is everything I need for the lemon curd ready to be added to my saucepan.
I turn the burner to low heat and add the lemon juice, sugar, butter, eggs, and lemon zest. Then, I turn the setting up to medium-low heat. From this point on, I stir until the lemon curd became thick. This could take 20 to 25 minutes, depending on your stove.
Once it has thickened, you may see some small egg pieces, but I still strain my lemon curd even if there are no eggs pieces. This will produce a silky smooth lemon curd.
Strain into a bowl using a fine mesh strainer.
Allow it to cool for 10 to 15 minutes before moving the curd to a glass container. I used a mason jar.
Take plastic wrap and lay it on top of the curd. Put the jar into the refrigerator to cool. After an hour, I take the plastic wrap off and screw on the tight-fitting lid. I let the lemon curd set in the fridge overnight and used it in my baking the next day.
Enjoy!
FAQ's
If you have a nice sealed lid, you can store the jar in the fridge for about two weeks.
I have another cookie that I use it with called Perfect Meringue with Lemon Curd that finishes off my jar.
Since this lemon curd gets a lot of flavor from the lemon zest as well as the juice it will not have quite the same taste. But you could increase the juice to a cup to make up for the zest. Make sure the juice is pure lemon juice with no sugars or extra flavoring.
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Recipe
Lemon Curd Recipe
Barbara HallWould you like to save this recipe?
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Ingredients
- ¾ cup (183 g) Lemon juice
- 2 Tablespoon (1 Tablespoon) Lemon zest from 2 lemons
- ¾ cup (150 g) Sugar white
- ⅓ cup (75.67 g) Butter unsalted cubed
- 3 (3) Eggs room temperature
Instructions
- I start by zesting half of the lemons into a bowl. Then, I juice all the lemons into a container until you have the amount needed. Measure or weigh the sugar and set that aside. I break the eggs open into a small bowl.
- Add the lemon juice, zest, sugar, and butter to a 2-quart saucepan and start to heat over low heat. I whisk the eggs in the bowl and add them to the pan. You want all the ingredients to come to the same temperature simultaneously, or you will end up with scrambled eggs, so I stirred almost the whole time. You may still get some small egg pieces, but they will be strained.
- I turned the heat up just a little, and it still took about 10-15 minutes for it to start to thicken. Continue to cook until the curd leaves a thin layer on the back of the spoon. After you take it off the heat and strain the curd, let it cool for about 10 minutes before putting it into a glass jar.
- I used plastic wrap and laid it right on top of the curd; this helps the curd not form a crust. My jar is a mason jar, and after about an hour in the fridge, I replaced the plastic wrap with the jar lid. You can keep the lemon curd for about two weeks.
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Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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