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Homemade Lemon Curd

Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

 

Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

  Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

 

This recipe calls for finely grated lemon zest. I suggest using a really good grater and not just a block grater. I love using my microplane grater, it get the zest so that it is fine and fluffy which allows it to incorporate into the curd better without affecting the smooth texture.

 

Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

 

Homemade Lemon Curd

Yields: 2 Cups

Ingredients:

1 Cup Fresh Lemon Juice
1 Tbsp finely grated lemon zest
1 Cup Sugar
4 large Eggs
1/2 Cup butter, cubed

Directions:

Combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.

Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.

Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.

Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.

Stir in the butter, one cube at a time, until smooth.

Store in an airtight container in the fridge for up to one week.

 

Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

 

Homemade Lemon Curd

Homemade Lemon Curd

Ingredients

  • 1 Cup Fresh Lemon Juice
  • 1 Tbsp finely grated lemon zest
  • 1 Cup Sugar
  • 4 large Eggs
  • 1/2 Cup butter, cubed

Instructions

  1. Combine the lemon juice and zest in a small saucepan over medium-high heat, stirring occasionally.
  2. Meanwhile, in a large heat-proof bowl, whisk together the egg and sugar.
  3. Once the mixture in the saucepan comes to a boil remove from the heat and slowly pour it into the egg mixture, whisking continuously to temper the eggs.
  4. Pour the mixture back into the saucepan and heat over low heat, whisking continuously until the mixture thickens to the point where it can coat the back of a spoon, about 10 minutes, then remove from heat and allow to cool slightly for 10 minutes.
  5. Stir in the butter, one cube at a time, until smooth.
  6. Store in an airtight container in the fridge for up to one week.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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Perfectly tart, this classic lemon curd recipe works well in desserts like lemon meringue pie but is also perfection spread on scones with a cup of tea.

 

Debbie White Beattie

Saturday 18th of March 2017

I've never heard of this before but it looks delicious and I'd love it in tarts or toast

Jean | DelightfulRepast.com

Monday 31st of October 2016

Elizabeth, beautiful curd! I love lemon curd -- on scones for afternoon tea or used in so many other ways.

Carole Dube

Sunday 30th of October 2016

I haven't have Lemon Curb since I was a child. This looks so good and easy to make! I can wait to make some!

kathy downey

Saturday 29th of October 2016

I have never had this but i can tell you i will be making it real soon.

Susan T.

Friday 28th of October 2016

I've made lemon curd before but with a slightly different recipe. Yours looks so light and fluffy I'll have to give it a try!

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