Easy Homemade Lemon Curd
Lemon curd. I bet you didn’t even know you needed this in your life!
Because we had an abundance of lemons on our tree, I was looking for ways to use them.
Coincidentally, my friend, Caroline, sent me a recipe for a Lemon Loaf Cake that she really liked. (It’s delicious, by the way — I keep eating it for breakfast!)
Wouldn’t you know that recipe called for lemon curd!
I’ve never used lemon curd in my cooking before.
To tell you the truth, I see it at the store all the time. I pause for a second and wonder what it’s used for.
By the time I leave the store, though, my mind has moved on to something else and I don’t give it too much thought after that.
So, basically, I pay attention to lemon curd for just a few seconds as I push my cart past the honey/jams/peanut butters. I’ve been doing this for years now . . .
Once I got the recipe from Carrie, I knew the time was right to introduce myself to lemon curd.
I could have picked a jar up at the store, but where’s the fun in that?
Instead, I sacrificed 15 minutes of my day and made it at home.
I was completely impressed by (1) how easy it was; and (2) how fresh and big the flavor was.
I immediately had to try the recipe with limes and tangerines.
I highly recommend this. Every version — lemon, lime and tangerine — turned out great!
Enjoy! – The Recipe Wench
Easy Lemon Curd
Print recipe
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Meal type | Condiment |
| Slightly adapted from recipe on | Circle B Kitchen |
Ingredients
- grated zest of 1 lemon
- 3/4 Cup sugar
- 4 Tablespoons unsalted butter, softened
- 2 eggs
- 1/4 Cup fresh lemon juice
- pinch kosher salt
Note
I used this recipe as a base to make lime curd and tangerine curd. I just swapped out the juice/zest but kept the same proportions. Amazing!
Check out the recipe for Lemon Loaf Cake too. The frosting is made with cream cheese and lemon curd. An excellent cake!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Mix together the lemon zest and sugar. Cream butter and sugar/lemon mixture. Add eggs one at a time. Add lemon juice and salt. Mix well. Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened -- this should take about 10-15 minutes. Remove from heat and cool. Store in refrigerator. The curd will continue to thicken as it cools. | |
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