Homemade Lemon Curd
Silky smooth and creamy, this simple homemade lemon curd is the winner! And it’s unbelievably easy to make.
Three of my all time favorites are chocolate (surprise!), caramel and lemons. Among many, many other things, of course. But these three are the top of the top. I mean my blog is practically flooded with chocolate recipes. My caramel rolls are my favorite sweet breakfast. And my lemon recipe collection is growing…
Last year, while working through 35 pounds of lemons, I learned how to make lemon curd. And I’ve been obsessed with this homemade sweet deliciousness ever since! My new motto in life is “When life hands you lemons, make lemon curd!” Seriously, your life will instantly become sweeter, not bitter!
So what is lemon curd anyway? Well, it’s a custard-like sauce, almost like a pudding, but better. You can certainly purchase jarred version from the store, but be prepared to pay a hefty price!
And did I mention it’s super easy to make your homemade version without breaking the bank? Seriously, in less than 10 minutes you’ll have your first taste of this deliciously smooth, creamy lemon curd.
There are many lemon curd recipes out there online, and you will notice, many of them require whole eggs as well as egg yolks. However, unless I have plans for egg whites, I don’t like to separate eggs just to use egg yolks. So I tried making lemon curd with whole eggs only. To my surprise, it turned out just as delicious!
The only trick in making lemon curd is to cook it just long enough for lusciously smooth and creamy texture. If cooked too long, the curd becomes too thick and loses its creaminess. To be precise, you can use candy thermometer and cook until the mixture reaches 170°F (75°C). Or, if you don’t have a candy thermometer, here is a little trick: run a spatula along the bottom of the pan. If the mixture creates a trail and quickly fills it, it’s ready. You don’t want to have a trail that stays. Make sense?
How to use lemon curd?
- You can serve this lemon curd on a homemade scone, toast, pound cake.
- You can make these lemon raspberry cheesecake bars (my fave!).
- You can also fill various tarts and pastries with this.
- Oh and it makes a wonderful gift!
The possibilities are endless, and I actually have a few fun recipes in the workings right now. Stay tuned.
Have a sweet weekend, my friend! And thank you for reading.
Homemade Lemon Curd
Silky smooth and creamy, this simple homemade lemon curd is the winner! And it's unbelievably easy to make.
Yield: about 2 cups
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
- 3 large eggs
- 1 cup (200gr) sugar
- 1 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 5 tablespoons (70gr) unsalted butter, cubed and softened
• Microplane zester
- In a medium saucepan, whisk together eggs, sugar, lemon juice and lemon zest for a minute. Over medium heat, cook the mixture, whisking constantly, until the mixture reaches 170°F (75°C), 5-10 minutes. If you don't have a candy thermometer, here is another way to check for doneness. Run a spatula along the bottom of the pan, if the mixture creates a trail and quickly fills it, it's ready. (If the trail stays, it's overcooked, remove from heat asap!)
- Remove from heat and stir in butter. Place a mesh sieve over a bowl and run the curd through it. It makes the curd silky smooth! Cover with plastic wrap, so it touches the curd. Cool completely.
- Store the curd in airtight container in the refridgerator for up to 1 week. Or freeze it for up to 2 months.
For step-by-step photos and additional notes, read the post above.
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