Hi everyone! Super simple and fast post today on how to make lemon curd!
If you’ve never made custards at home, it’s much less intimidating than it sounds. I’d say the most important tool to have is a good, fine mesh sifter to use at the end- if anything bad happens while trying to temper the eggs, you can just strain out all that nonsense. You’ll be left with a smooth, silky custard afterwords!
Lemon curd is sweet and tart, and it’s amazing even just on toast. I use it as cake or cupcake filling, and you can even mix it into a cake batter for lemon flavor, and for additional moisture in your cake. It also happens to be extremely adorable in a mason jar with a little tag tied around it- hostess gift anyone? Homemade lemon curd, jams, anything that can be jarred, it’s all pretty darn cute.
Alright, so here’s the deal with this recipe- you can’t leave it alone. When it starts to thicken, it happens really quickly, and it’s important to keep whisking it the entire time. I promise it’s worth it though!
The recipe makes about 3 cups of curd, and you can store it in an air tight container in the fridge for several weeks. Spread it on toast, eat it with a spoon, smother your ice cream with it- lemon curd=love.
- 2 tbs. lemon zest
- 1/2 cup fresh lemon juice
- 1 1/2 cups sugar
- 6 tbs. butter, cut into chunks
- 4 eggs, beaten
- In a medium sauce pan, bring zest, juice, and sugar to a boil over medium heat
- Add in the butter, and whisk until melted
- In a medium bowl, whisk together your eggs. Slowly drizzle in a ladle-full of the hot lemon mixture while whisking to temper the eggs
- Pour the entire egg mixture into the pot, and whisk constantly until curd has thickened- about 6-10 minutes.
- Remove from heat immediately, and transfer to your heat-proof, air-tight container to cool.