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Homemade Lemon Curd

This Homemade Lemon Curd is the perfect balance of sweet and tart and comes together in record time. No need to buy it anymore! 

Homemade Lemon Curd

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. 

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Homemade Lemon Curd
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 eggs, whisked
  • ⅔ cup sugar
  • Zest of one large lemon
  • ½ cup freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, divided
Instructions
  1. 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.
  2. 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.
  3. Place lemon curd in a bowl, cover and refrigerate for at least two hours and up to one week.
Notes
Makes about 1½ cups.

2 Comments

  1. That’s all you do to make one of my MOST favorite food taste treats
    in the entire world? OMG! I can’t believe it. I am one of those people who can eat lemon curd right out of the jar. It might be dangerous that I have this recipe. Yikes, hide the scale.
    Carol at Wild Goose Tea recently posted…Food Blogging–An Alternate UniverseMy Profile

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  1. Lemon Cream with Gingersnaps - Garnish with Lemon | Garnish with Lemon - […] motto of simplifying and refreshing extends to the kitchen, too. Remember that Homemade Lemon Curd we shared yesterday? I …

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