This Homemade Lemon Curd is the perfect balance of sweet and tart and comes together in record time. No need to buy it anymore!
My kids wandered into the kitchen the other day and wanted to know what smelled good. When I replied that I was making Homemade Lemon Curd, they looked at me like I had horns growing out of my head. After Grady stopped his fake gagging (gotta love the encouragement!), I figured out that their only real association with “curd” is what you find in a cottage cheese container. So they were thinking I was making some bizarre concoction like lemon cheese curds. OK. They’re right; that does sound kinda weird. But there’s nothing strange about real Homemade Lemon Curd. This stuff is positively addicting.
I love anything made with lemons (kind of a gimme with a blog name like Garnish with Lemon, right?), and this Homemade Lemon Curd is super quick and super easy to make. It has a fresh, velvety taste with the perfect amount of tartness that beats the jarred variety any day. And the sky is the limit for how you can use it: as a filling for a spring layer cake, a fruit tart or even as a spread on top of your morning toast.
In case you need any more inspiration, I’ve got a dynamite spring recipe using this Homemade Lemon Curd coming your way tomorrow. Stay tuned.
Place eggs, sugar, lemon zest and lemon juice in a saucepan. Whisk the mixture constantly while cooking over medium low heat for about 10-12 minutes. You want the mixture to be thick enough to coat the back of a spoon.
Pour lemon mixture into blender and pulse 5 or 6 times. Add 1 tablespoon of butter, pulse another 5 or 6 times, add the other tablespoon of butter and pulse again 5 or 6 times or until butter is completely melted and incorporated. Do not overblend or the lemon curd will be aerated instead of smooth.
Place lemon curd in a bowl, cover and refrigerate for at least two hours and up to one week.