Making lemon curd is easy if you follow my no-fail recipe. With this recipe you don’t have to worry about the eggs over cooking, and curdling in the delicious lemony mix. This curd is bright, tart, and fresh. And it’s great on bread, scones, or as a tart filling.
You can also eat spoonfuls at a time, but be careful to not eat the whole jar in a day!
I know I always say to use organic ingredients, but it is especially important in simple recipes like this one. As you can see the ingredient list is short, so take advantage of the pure flavor and buy the best ingredients you can find.
If you don’t want to spend the time or money buying all organic ingredients, just buy organic lemons. You can avoid zesting a layer of wax into your curd.
Recipe Credit: FineCooking.com
To make the lemon curd you will need:
1 cup organic sugar
6 tbsp organic unsalted butter, softened to room temperature
2 organic eggs, and 2 egg yolks
2/3 cup fresh squeezed organic lemon juice (I used about 3 lemons worth of juice)
1 tsp grated lemon zest (about 1 lemon’s worth)
- In a large bowl beat together the sugar and butter for about 2 minutes.
- Add in each egg separately. Then mix in the egg yolks.
- Mix in the lemon juice.
- Move this mixture to a small saucepan, and turn your burner to low.
- Stir frequently, and once the butter has fully melted turn the temperature up to medium-low.
- Stirring constantly, bring the mixture’s temperature up to 170º F, it will be much thicker at this point. Do not let the mixture boil! This process took me about 12 minutes.
- Remove from the heat, stir in the lemon zest.
- Continue stirring for the next 5-7 minutes, and allow the curd to cool slightly.
Pour your curd into a container, I chose a pint sized jar, and cover. Allow cooling for an additional 10 minutes on the counter, and then move to the refrigerator. The curd will continue to thicken as it cools, and has a pudding like consistency after it has fully cooled. Your curd will keep for a week in the fridge, and for 2 months in the freezer.
This recipe yields enough curd to fill a pint sized jar, and have 3 or 4 spoonfuls left.