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.

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.

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.

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Homemade Lemon Curd

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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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Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!