Lemon Curd

Lemon Curd
Where has lemon curd been my entire life? Seriously! How did I just have it for the first time recently? Oh, the missed opportunities...

Lemon curd (or other fruit curds) is a soft, smooth, intensely flavoured spread or sauce and as soon as I had tried it I knew that I would have to make it myself and it could not be easier to do! Lemon curd is made with four simple ingredients: lemons, sugar, eggs and butter that are all heated until it thickens into a decadently smooth and creamy spread like consistency, rather like room temperature butter, only lemon-y and so much better! Now that I am armed with a few jars of fresh homemade lemon curd, he ideas on what to use it in and on are swirling through my head! Simply spreading it on butter or a nice fresh croissant seem like great places to start but I have so many more ideas to try, that is unless I eat all of it by the spoonful before I get the chance to!

Lemon Curd

Lemon Curd

Lemon Curd

Lemon Curd

Lemon Curd
Lemon Curd

Lemon Curd

Prep Time: 5 minutes Cook Time: 10 minutes Servings: 20(1 1/4 cups or 20 1 tablespoon servings)

Cool, smooth and creamy lemon curd; perfect for spreading on toast like butter and so much more!

  • 4 lemons, juice and zest
  • 1/2 cup sugar
  • 4 large eggs
  • 6 tablespoons unsalted butter
  1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.
Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!
Note: Let cool and store in the fridge for up to a week.
Nutrition Facts: Calories 67, Fat 4g (Saturated 2g, Trans 0.1g), Cholesterol 46mg, Sodium 14mg, Carbs 6g (Fiber 0.3g, Sugars 5g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam


Maria Lichty said...

Im a sucker for lemon curd!

LuisaCA said...

It freezes extremely well. Then you can use it in a nearly instant tart recipe.

Becky Bailey said...

Does'nt your arm get tired? Would Love to try it.....

Terry said...

Do you have to whisk, or could you use an electric beater at the lowest speed? I know nothing about curd. What are some other suggestions for its use?

Cheryl said...

i use it for filling in thumb print cookies.

Anonymous said...

is this like a lemon pie filling? can it be used for a filling in a cake or used in a pie? need recipes for using this. thxs.

marla {Family Fresh Cooking} said...

Perfect timing for Easter & spring!

G. Parker said...

I know right??? We made it for the first time this past week, and lemon is my favorite thing. The minute we tried the lemon curd my daughter whipped up, I was trying to figure out what it would be good on. Cheesecake!! lol

Beeje said...

IMHO the best way to enjoy lemon curd is with warm, freshly baked gingerbread!

Kevin Lynch said...

Beeje: Love the sound of that combo!

Helen Kennedy said...

Great mixed with mascarpone to make a lemon cheesecake with crushed amaretti.

Good as a filling for cake. Years ago I made a lemon cake and filled it with lemon curd.

Shelby Law Ruttan said...

I will never forget my youngest son, Christopher, discovering how delicious lemon curd was! It was after I made my first lemon swirled cheesecake for them and he found the leftover lemon curd in the refrigerator. His comment was similar to yours...that he could just eat it by the spoonful, and so could I! I still love your blog and your recipes Kevin! I can't believe how long we have been around as bloggers and your blog is NEVER boring.

Phyllis said...

Kevin, can you advise how much this recipe makes? And do you agree that it freezes well? Thanks much.

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