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
Cool, smooth and creamy lemon curd; perfect for spreading on toast like butter and so much more!
ingredients
- 4 lemons, juice and zest
- 1/2 cup sugar
- 4 large eggs
- 6 tablespoons unsalted butter
directions
- 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: 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.
Maria Lichty says
April 5, 2017 at 5:49 pmIm a sucker for lemon curd!
LuisaCA says
April 5, 2017 at 9:18 pmIt freezes extremely well. Then you can use it in a nearly instant tart recipe.
Becky Bailey says
April 6, 2017 at 5:29 amDoes'nt your arm get tired? Would Love to try it…..
Terry says
April 6, 2017 at 12:36 pmDo 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?
Chef Zee says
April 21, 2019 at 12:43 pmYou can use on pound cake or make a batch of short bread cookies With a thumb size indentation in center. Then after cookie cools you can fill w/ curd and top w/ fresh raspberry & shaved white chocolate. It is also wonderful with scones or biscuits. Or if you’re like me, you can just eat it by the spoon full.
Cheryl says
April 6, 2017 at 2:00 pmi use it for filling in thumb print cookies.
Anonymous says
April 6, 2017 at 3:52 pmis 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} says
April 6, 2017 at 4:00 pmPerfect timing for Easter & spring!
G. Parker says
April 7, 2017 at 5:12 pmI 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 says
April 7, 2017 at 6:07 pmIMHO the best way to enjoy lemon curd is with warm, freshly baked gingerbread!
Anonymous says
April 10, 2017 at 9:16 pmThe only thing that makes this lemon curd better is using Meyer Lemons instead of Eureka. Oh my!
Anonymous says
April 10, 2017 at 9:18 pmI also like to add a tablespoon of Lemon Curd to a half cup of cottage cheese, 6 oz of plain, greek yogurt, or my oatmeal. I used it to make a lemon tiramisu as well. I've been known to eat with just a spoon too!
kevin says
April 11, 2017 at 2:26 pmBeeje: Love the sound of that combo!
Helen Kennedy says
April 17, 2017 at 12:02 pmGreat 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 says
April 23, 2017 at 11:27 amI 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 says
May 31, 2017 at 11:36 pmKevin, can you advise how much this recipe makes? And do you agree that it freezes well? Thanks much.