Easy Homemade Lemon Curd
June 17, 2015 § 2 Comments
The first day of summer, June 21, is right around the corner! To me, summer flavors are bright, clean, fresh, and light, and this simple lemon curd definitely embodies these things. I love the sweet and tart flavor combination, plus the creaminess, of lemon curd. It is extremely versatile as it pairs well with a multitude of baked goods, such as scones, macarons, tarts, and cupcakes, and helps cut through the sweetness. Lemons also go well with various flavors and herbs, such as mint, basil, and lavender.
Making your own lemon curd may seem scary and daunting but it is actually really easy and you probably already have all the ingredients! With just some mixing and chilling, you’ll have homemade lemon curd to enjoy simply or in other recipes, such as the Blueberry-Lemon Curd Cupcakes with Lemon Cream Cheese Frosting recipe that will be on Celine’s Eats soon!
Yield: about 2 1/4 cups
Adapted from Epicurious
Note: Probably because whole eggs, rather than egg yolks, are used, this lemon curd is creamier and looser than the store-bought variety or traditional lemon curd.
- 1/2 cup fresh lemon juice
- 2 tsp finely grated lemon zest
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tbsp cold unsalted butter, cut into tablespoons
In medium glass bowl, whisk together lemon juice, zest, and sugar. Add eggs and whisk to combine.
Simmer water in medium saucepan and then place glass bowl containing lemon juice-egg mixture on top of the saucepan, ensuring that the water is not touching the bottom of the glass bowl.
Cook lemon curd over medium-low heat, whisking constantly. When curd has thickened so it holds the marks of the whisk, add one piece of butter and whisk to completely combine before adding another piece of butter; continue with remaining butter.
For smoother consistency, use mesh strainer to strain lemon curd. Place plastic wrap directly on surface of lemon curd to prevent a skin from forming. Refrigerate until cold, at least 1 hour.
Lemon curd can be refrigerated for up to 1 week.