Sweet and Tangy Lemon Curd

Lemon Curd really deserves a more delicious sounding name because it is soooo good.The “Lemon” part of the name sounds fresh and delicious.

But the “Curd” part of the name just doesn’t have a yummy ring to it.

This is an old family recipe that we also call “Lemon Cheese”.  We generally make it during the holidays but I like to make it a few times a year to give away as special treats to my friends.

I like to spread it on a crispy english muffin but it’s also super delish on any type of toast.

And it’s ultra super delish as a pie, tart or cookie filling.  I’ll even admit that there’s been a time or two when I’ve eaten lemon curd right out of a spoon.

There are only 4 ingredients and it’s also relatively inexpensive to make, especially if you have a lemon tree or find lemons on sale.

Let’s check out the ingredients:

Here’s how to make it.

Wash and rinse the lemons.

Cut the ends off of each lemon.

Using a small grater, remove the thin outer zest (the yellow part) from the lemons.

Be careful to avoid the pith (the white part under the zest) because it has a bitter taste to it.

Set the zest aside.

Next, cut each lemon in half.

Remove the seeds that are on top of each half.

Then squeeze the juice from each lemon.

Set the lemon juice aside.

Next, add the eggs to a medium size bowl.

If possible, remove the small white part by the yolk (this white rope-like strand is called the chalaza; the fresher an egg is, the more prominent the chalaza generally is).

Whisk the eggs and set them aside.

Fill a double boiler with water and bring it to a boil.

I use a large pan and fill it half full with water…..

….then put a large metal bowl in the pan.

Add the butter to the top of the double boiler.

Then add the lemon juice.

Next add the zest…..

…..and the sugar.

Whisk the ingredients together.

Then add just a little bit of the beaten egg….

…and stir the mixture.

Add a little bit more of the eggs…..

…..and keep stirring the mixture so that the eggs don’t curdle.

Constantly stir the mixture and add the egg in a little bit at a time.

After all of the egg is poured in the mixture, continue stirring over the heat until the eggs are fully cooked.

Continue to cook until the mixture thickens to the consistency of yogurt or sour cream.

Pour the lemon curd into jars and store in the refrigerator.  It should last for 7 to 10 days in the refrigerator.

Serve on toast, scones, over ice cream (yum!), on cookies, in tarts, or as a pie filling.

Enjoy!

Delish


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Sweet and Tangy Lemon Curd

Yield: Makes 3 Jars

Ingredients:

4 Lemons
1 cube Butter
2 cups Sugar
4 Eggs

Directions:

Using a small grater, remove the thin outer zest (the yellow part) from the lemons. Be careful to avoid the pith (the white part under the zest) because it has a bitter taste to it. Set the zest aside. Next, cut each lemon in half.

Remove the seeds that are on top of each half. Squeeze the juice from each lemon. Set juice aside. Then add the eggs to a medium size bowl. If possible, remove the small white part by the yolk (this white rope-like strand is called the chalaza; the fresher an egg is, the more prominent the chalaza generally is).

Set the eggs aside. Fill a double boiler with water and bring it to a boil. Add the butter to the top of the double boiler. Then add the lemon juice, zest, and sugar. Whisk the ingredients together. Then add the eggs just a little at a time. Stir the mixture each time after adding a little bit of the egg.

Constantly stir so that the mixture is smooth and the eggs don’t curdle. After all of the egg is poured in the mixture, continue stirring over the heat until the eggs are fully cooked. Continue to cook until the mixture thickens to the consistency of yogurt or sour cream.

Pour the lemon curd into jars and store in the refrigerator. It should last for 7 to 10 days in the refrigerator. Serve on toast, scones, over ice cream, on cookies, in tarts, or as a pie filling.

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4 Responses to “Sweet and Tangy Lemon Curd”

  1. #
    1
    Kim Bee — January 31, 2012 at 9:35 pm

    This is gorgeous and looks so tasty. I gotta try this one. I have never made my own curd.

    Reply

    • CouponClippingCook — January 31st, 2012 @ 9:38 pm

      Hi Kim, thank you so much for stopping by.

      Reply

  2. #
    2
    eli — February 15, 2014 at 5:35 am

    Hi Nancy’s
    Can I cook the sauce with orange peel?

    Reply

    • Nancy — February 15th, 2014 @ 11:47 am

      Hi Eli, I think the color may still be a little bit yellow because of the egg yolks but it would taste great with orange peel instead of lemon peel.

      Reply

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