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    Home » Cookies

    Lemon Curd Recipe

    Published: Aug 6, 2021 · Modified: Aug 22, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Honestly, I have never made lemon curd. But when looking for a recipe to use for my cookies, I had one requirement "LEMON." No wimpy lemon curd for me I wanted in your face punch of color and that fantastic perfect lemon taste. I went on a lemon curd recipe search, and I found one that I adore. The orginal recipe is from the website Allrecipes.com  Perfect Lemon Curd Recipe but I did make a change.

    A mason style jar with homemade lemon curd in it with a yellow ribbon around the lid.

    This Lemon Curd I made for the meringue cookies I wanted to use it more and more so I thought it deserved to have its own place that I could refer back to for other recipes.

    I purchased a mason jar, and it was just the right size for displaying my lemon curd. Making the lemon curd and putting it into a decorative glass jar makes an ideal gift. It just screams summer!

    A mason style jar with homemade lemon curd in it with a yellow ribbon around the lid.

    Lemon Curd Recipe

    Barbara Hall
    Cooking your own lemon curd takes a little time, but it is so worth it compared to the store-bought brand.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Bake Time 10 mins
    Total Time 15 mins
    Course Cookies, Flavor-Matching, Submitted
    Cuisine American
    Servings 16 servings
    Calories 85 kcal

    Ingredients
     

    • ¾ cup (183 g) Lemon juice
    • 1 Tablespoon (1 Tablespoon) Lemon zest
    • ¾ cup (150 g) Sugar white
    • ⅓ cup (75.67 g) Butter unsalted cubed
    • 3 (3) Eggs room temperature

    Instructions
     

    • Add the lemon juice, zest, sugar, and butter into a 2-quart saucepan. Start to heat over low heat. I took the eggs and whisked them in a bowl, and added 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. Please don't confuse the zest for cooked eggs; as long as you gradually bring the temperature up, it will be fine.
    • I turned the heat up just a little, and it still took about 10 minutes for it to start to thicken. If you see any egg that may have started to cook in the curd, use a strainer to make it silky smooth. After you take it off the heat or strain the curd, let it cool 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. Then put it into the refrigerator to cool completely. My jar is a small mason jar which I replaced the plastic wrap with the jar lid. Keep refrigerated.

    Notes

    If you do get some small pieces of egg in your lemon curd, no worries just use a strainer to filter them out before you pour the lemon curd into the glass jar. 

    Nutrition

    Calories: 85kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 46mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 164IUVitamin C: 5mgCalcium: 7mgIron: 1mg
    Keyword fresh lemon curd, how to make lemon curd, lemon curd
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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