Homemade Lemon Curd

by | Apr 11, 2014 | All

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. 

Yield: 1 1/2 cups

Homemade Lemon Curd

Homemade Lemon Curd

This Homemade Lemon Curd is the so easy to make you will never buy it again!

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients

  • 3 eggs, whisked
  • 2/3 cup sugar
  • Zest of one large lemon
  • 1/2 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 1 1/2 cups.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 31mgCarbohydrates: 19gFiber: 0gSugar: 17gProtein: 3g

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About Anna

Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

4 Comments

  1. Avatar

    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.

    Reply
    • Avatar

      🙂

      Reply
  2. Avatar

    Is the butter cold, room temperature or melted?

    Reply
    • Avatar

      Hi Jane, the butter can be either cold or room temp. No need to go through the extra step of melting it as it melts by itself in the warm lemon mixture.

      Reply

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