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Classic Lemon Curd

Classic Lemon Curd for pies, cookies, bars, parfaits, tarts and more

 

It’s grey and snowing and damp outside and this never ending winter is sucking my soul dry of springtime bounce.  So instead of wallowing in the depression I decided to fill my kitchen with beautiful, bright and cheery lemons.  I’m making my own sunshine here and it tastes amazing.

This simple curd is made of eggs, lemons, butter and sugar and it will last for weeks in your fridge.  It’s not too difficult to make but it will take some squeezing and zesting.  You’ll need a heat proof glass bowl and a pot of water to put it over.

 

lemon curd from butter lemons eggs and sugar

You’ll have to resist eating this by the spoonful, although, I plan to do a little of that.  Store your lemon curd in a covered bowl or mason jar and drop a dollop here and there over muffins or scones, use it as a filling between two shortbread cookies or mix it with some plain yogurt and dip your strawberries into it.  Use it in pies, tarts, cakes and more and spread the sunshine over all you eat until it actually appears in the sky again.

lemon juice

Choose lemons by weight as the heavier the fruit is, the more juice you’ll find within.  You’ll need 3/4 of a cup for this recipe.  It’s also best to buy organic lemons when you’re going to zest them and consume the peel.

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Classic Lemon Curd
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 whole eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1½ Tbsp lemon zest
  • ½ cup butter
  • ¾ cup lemon juice
Instructions
  1. Place a pot with an inch of water in it on medium heat. Bring to a simmer.
  2. Add the eggs, zest and sugar to a heat proof bowl and wisk to incorporate.
  3. Place the bowl over the simmering water and add the lemon juice while whisking
  4. Whisk constantly (slowly, no need to beat the mixture) for approx 5 min until it begins to warm.
  5. Add the butter and continue whisking until incorporated.
  6. At about the 8-10 min mark the mix will begin to thicken. When your whisk leaves trails in the curd, and it coats the back of a spoon, it's finished.
  7. Remove from heat, cover and place in the fridge

 

Classic Lemon Curd Recipe

Comments

  1. This looks yummy, and I LOVE your graphics. Those hexagons had me at hello.

  2. Oh em gee I love lemon anything soooo much and lemon curd is something I love even more than chocolate pudding…. Sorry, have to go wipe the drool off my chin now.

    • Heather says:

      I think I like it more than chocolate pudding too. Especially with whipped cream and a shortbread cookie to dip!

  3. This looks amazing. I think I’d just eat it straight out of the jar!

  4. Lemon curd really does sound appealing with all these grey skies!

  5. This looks sooo good. My mouth was watering while reading this post. Definitely pinning this sucker. Thanks.

  6. This looks so yummy, but what is a heatproof bowl? Would a double boiler work?

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