This lemon curd recipe is quick, easy, and only four ingredients. Perfect on meringue, cookies, and just straight out of the jar, you won’t be disappointed. Make it today!
I have always loved lemons. The scent, the taste, the flavors that it can amplify. Lemon really is a magical fruit for baking. Lemon zest amps up cookies, lemon juice goes perfectly in cake or loafs, and whole lemons make this lemon curd recipe.
What do you need for this lemon curd recipe?
This recipe, while basic with its ingredients, packs a punch with its flavor.
- 5 lemons
- ½ cup castor sugar
- 5 eggs- 3 whole, 2 yolks (you can save the egg-whites and make a meringue!)
- 14 tablespoon butter (unsalted)
How do you make it?
- Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won’t need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
- Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
- You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!
Why should you make this lemon curd recipe?
It is honestly really easy and it is the perfect homemade gift for people. With the holidays coming up, if you are looking to give a more personal gift with that extra touch, this is the perfect thing to make!
Looking for something similar?
Lemon Loaf click here
Raspberry Lemon Cheesecake Bars click here
Lemon Cheesecake Bars click here
Mint Lemonade click here
Lemon Almond Sugar Cookies click here
Lemon Curd
This easy and delicious lemon curd recipe is just 4 ingredients that you likely have in your kitchen. A perfect homemade gift or a treat for yourself. Make it today!
Ingredients
- 5 lemons
- ½ cup castor sugar
- 5 eggs- 3 whole 2 yolks (you can save the egg-whites and make a meringue!)
- 14 tablespoon butter unsalted
Instructions
- Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won't need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
- Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
- You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!
Nutrition
Calories: 986kcalCarbohydrates: 162gProtein: 40gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 842mgSodium: 545mgPotassium: 1334mgFiber: 15gSugar: 124gVitamin A: 1653IUVitamin C: 286mgCalcium: 506mgIron: 7mg
Dianna Wilson says
no life is complete without lemon curd!