Two years ago, I made my first ever batch of lemon curd. I instantly fell in love with its lemony tart, yet sweet taste, and its creamy texture. My husband and my eldest daughter are big fans and once in a while request that I make it. Lemon curd is delicious served as a spread on crumpets and scones, or used as a filling between the layers of a simple sponge cake.
Last Friday, I made a double batch of lemon curd and took pictures along the way, so I could show you step-by-step how to make it.
The recipe is for one batch, which will yield approximately 1 1/2 cups of lemon curd. I doubled the recipe when I made it on Friday. You can, too, if you plan on sharing!
1 tbsp lemon zest
1/3 cup fresh lemon juice (2-3 lemons)
3 large eggs
3/4 cup sugar
1/4 cup unsalted butter, melted
DirectionsBefore you begin, allow lemons and eggs to come to room temperature.
First, grate the rind of one lemon to yield one tablespoon of lemon zest. Set aside.
Squeeze 2-3 lemons until you have 1/3 cup of lemon juice. Using a small strainer, strain the juice to remove any pulp or seeds. Set aside.
In a small pot, whisk eggs (3) and sugar (3/4 cup) till blended.
Place small pot inside a larger pot containing one inch of simmering water and continue to whisk over medium low heat. Add the lemon juice, zest and melted butter, whisking all the while, for 10-15 minutes until the mixture thickens.
Remove thickened lemon curd from heat and pour into mason jar(s). Allow to cool completely, seal and refrigerate for up to seven days (if it lasts that long!).
I doubled the recipe and was able to fill three mason jars (1 cup each). I decorated the jars with baker's twine and a homemade label to make them look pretty. I brought one for my parents to try. It was their first time eating lemon curd and they really enjoyed it. If you're a fan of lemon, I am sure you will love this too!
It's so easy to make and just delicious!