Sweet and Tangy Lemon Curd
This creamy lemon curd is made with only 4 ingredients and is delicious spread on toast, scones or biscuits, or used as a pie filling.
Lemon curd really deserves a more delicious sounding name because it tastes so 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” and it’s made with only 4 ingredients.
We generally make it during the holidays, but I like to make it a few times a year to give as gifts to my friends.
About Serving
It tastes wonderful on a crispy English muffin and also as a spread on toast.
Lemon curd can also be used 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.
Let’s check them out.
Lemons, butter, sugar, eggs and clean 8-ounce canning jars with lids
Equipment – a double boiler, lemon zester, lemon juicer, clean jars
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Lemons:
Wash and rinse the lemons.
Cut the ends off of each lemon.
Zesting the Lemons – 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 aside.
Juicing the Lemons – Cut each lemon in half.
Remove the seeds that are on top of each half.
Squeeze the juice from each lemon.
Set the lemon juice aside.
Eggs:
To a medium size bowl, add the eggs.
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.
Cook:
Cooking the Lemon Curd – Fill a double boiler with water (about 1 or 2 inches of water).
Heat the pot on a low flame and bring it to a light boil.
TIP – Don’t overfill the pot with water or the water could get too hot, boil over and/or create hot steam.
…then carefully put the second pot in the pot with the water.
To the top pan (of the double boiler) add butter.
To the pan, add lemon juice…
…lemon zest…
…and sugar.
Whisk the ingredients together.
Then, a little at a time, while continuously whisking, very slowly add the eggs.
…and stir the mixture.
Whisk the mixture each time after adding a little bit of the egg.
Add a little bit more of the eggs and keep stirring 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.
Cool and Serve:
Pour the lemon curd into clean jars and store them in the refrigerator.
It should last for 7 days in the refrigerator.
Serve on toast, scones, over ice cream…
…on cookies, in tarts, or…
…as a pie filling.
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Sweet and Tangy Lemon Curd
Ingredients
- 4 lemons
- 1/2 cup (1 stick) butter (salted)
- 2 cups granulated sugar
- 4 eggs
Equipment
- 3 Clean 8-ounce canning jars with lids jelly jar size
- Double boiler
- Lemon zester
- Lemon juicer
Instructions
- Zesting the 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 aside.
- Juicing the Lemons - Next, cut each lemon in half. Remove the seeds that are on top of each half. Squeeze the juice from each lemon into a bowl. Set aside.
- For the Eggs - To a medium size bowl, add the eggs. 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 aside for a moment.
- Cooking the Lemon Curd - Fill a double boiler with water (about 1 or 2 inches of water).Heat the pot on a low flame and bring it to a light boil.TIP - Don't overfill the pot with water or the water could get too hot, boil over and create hot steam.
- Then carefully put the second pot in the pot with the water.
- To the pan, add the lemon juice, lemon zest and sugar. Whisk the ingredients together.
- Then, a little at a time, while continuously whisking, very slowly add the eggs. Whisk 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 clean jars and store them in the refrigerator. It should last for 7 days in the refrigerator.
- Serve on toast, scones, over ice cream, on cookies, in tarts, or as a pie filling.
Notes
TIP:
Don't overfill the pot with water or the water could get too hot, boil over and/or create hot steam.Dessert Recipes
Here are more dessert recipes you may like “Sour Cream Coffee Cake Muffins“, “Apple Cinnamon Toast Butter” and “Sugar Coated Skillet Biscuit Strawberry Shortcake“.
Recipes Made with Lemon
More Recipes with Lemon You May Like:
Blackberry and Lemon Mason Jar Lid Pies
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.
This is gorgeous and looks so tasty. I gotta try this one. I have never made my own curd.
Hi Kim, thank you so much for stopping by.