This is an easy recipe for Homemade Lemon Curd! It’s thick, velvety smooth, sweet and tangy. Yum!!
Ok I know lemon curd has been around forever but I know there are some of you out there who haven’t made it or even tried it. That my friends has to be fixed!
It is so super simple to make and it looks so pretty in cakes or desserts. I made it for the first time a few years ago as a filling for a cake and it changed my life!! Not really, but really.
Just dump all the ingredients in a pan, whisk it together over a little heat to thicken it up and push it through a mesh strainer. That’s it! The straining isn’t totally necessary but if you want it satiny smooth you will need to strain it to get out any solid egg pieces and the lemon zest.
It has so many uses such as filling for cakes or cupcakes, spread on toast or scones, toppings for cheesecakes or ice cream, or just top your spoon with it. Plus, this homemade lemon curd tastes waaaaaaay better than that store bought phony stuff. Trust me!!
- 1/2 cup sugar
- Zest of 1 lemon
- 1/2 cup fresh lemon juice about 2 large lemons
- 3 tablespoons butter melted
- 2 large eggs
- 1 egg yolk
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Combine all ingredients in a large heavy bottomed sauce pan. Cook over medium heat and whisk constantly for about 8 minutes or until it thickens slightly. DO NOT BOIL. Immediately pour through a mesh strainer into a heat safe container. Place plastic wrap or waxed paper over the top to prevent a film. Refrigerate (it will continue to thicken as it cools). Keeps for 1-2 weeks.
Dorothy Aguilar says
Until I saw this recipe of the lemon blueberry crescent rolls,I had never heard of lemon curd.