Coupon Clipping Cook

Sweet and Tangy Lemon Curd

An incredibly delicious…creamy, sweet and tart spread.

Lemon Curd in Jar

Lemon curd really deserves a more delicious sounding name because it’s 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.

It tastes wonderful on a crispy english muffin but it’s also delicious on any type of toast.

Lemon curd also makes a scrumptious 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.

Here are more dessert recipes you may like “Sour Cream Coffee Cake Muffins“, “Apple Cinnamon Toast Butter” and “Sugar Coated Skillet Biscuits with Double Strawberries“.

There are only 4 ingredients.

Let’s check them out.

Lemon Curd Ingredients

Lemons, butter, sugar, eggs and clean 8-ounce canning jars with lids

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Wash and rinse the lemons.

Cut Ends Off Of Lemons

Cut the ends off of each lemon.

Zest 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.

Cut Lemons in Half

Juicing the Lemons – Cut each lemon in half.

Lemons on Cutting Board

Remove the seeds that are on top of each half.

Juice Lemons

Squeeze the juice from each lemon.

Juiced Lemons

Set the lemon juice aside.

Eggs in Bowl

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 Eggs in Bowl

Whisk the eggs and set them aside.

Water and Sugar in Pan

Cooking the Lemon Curd – Fill a double boiler with water and bring it to a boil.

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

Double Boiler on Stove

…then put a large metal bowl in the pan.

Melt Butter in Pan

To the top pan (of the double boiler) add butter.

Add Lemon Juice in Pan

To the pan, add lemon juice…

Lemon Zest in Bowl

…lemon zest…

Add Sugar in Bowl

…and sugar.

Mix Lemon Curd in Bowl

Whisk the ingredients together.

Add Eggs to Lemon Curd

Then, a little at a time, while continuously whisking, very slowly add the eggs. 

Stir Lemon Curd in Bowl

…and stir the mixture.

Stir Lemon Curd

Whisk the mixture each time after adding a little bit of the egg.

Stir Lemon Curd in Bowl

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.

Stir Lemon Curd

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

Lemon Curd in Jar

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

Lemon Curd in Jar

Pour the lemon curd into clean jars and store them in the refrigerator.

It should last for 7 days in the refrigerator.

Lemon Curd on Biscuit

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

Lemon Curd on Scone

And enjoy…

Lemon Curd on Scone

…each and every sweet and tart bite.

Lemon Curd in Jar

Thank you so much for stopping by CCC!

More Recipes with Lemon You May Like:

Pink Lemonade

Blackberry and Lemon Mason Jar Lid Pies

Lemon Butter and Poppy Seed Popcorn 

Browned Butter and Lemon Pasta with Bacon

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Lemon Curd on Scone

Sweet and Tangy Lemon Curd

An incredibly delicious...creamy, sweet and tart spread.
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon Curd, Spread
Servings: 30 (Yields about 30 servings) (Should fill 3 8-ounce canning jars)

Ingredients

  • 4 lemons
  • 1/2 cup butter 1 cube or stick
  • 2 cups granulated sugar
  • 4 eggs
  • 3 clean 8-ounce canning jars with lids

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 and bring it to a boil. To the top pan (of the double boiler) add butter.  
  • 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.
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3 Comments

  1. 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.

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