Easy Homemade Lemon Curd! Made with 5 simple ingredients, for a slightly sweet and tart dessert topping or spread!
Lemon curd is not something I grew up eating but after having it in crepes, I knew I need to give it a try at home! It’s perfectly sweet and tart all at the same time!
Don’t let it scare you, it is actually very simple to make and very forgiving if you happen to curdle the mixture.
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Some of my favorite ways to use curd is either in these lemon blueberry turnovers or in pie! You can also use curd in crepes, on pancakes, in ice cream, and on toast!
WHAT IS HOMEMADE LEMON CURD?
Most of the time you will find lemon curd in the jam or jelly aisle of the grocery store! It is actually more of like a dessert topping or sauce!
HOW TO MAKE HOMEMADE LEMON CURD:
Ingredients:
- Lemons. The star ingredient! You’ll use the juice and zest for this recipe!
- Sugar. Helps to sweetened the curd to cut the tartness from the lemons.
- Butter. This helps make it creamy and buttery!
- Eggs. A great binder and makes this a custard like sauce.
Directions:
- In a small saucepan over medium low heat, whisk together eggs and sugar until blended. Then whisk in lemon juice. (this helps with curdling)
- Add butter and lemon zest. Cook, whisking continuously, until mixture is thickened.
- Transfer to a small bowl. Allow to cool for 10 minutes.
- Cover and refrigerate until cold.
NOTES & STORAGE:
NOTES: If the egg curdles any, strain the curd before adding butter and zest.
You can also use a double boiler for this curd: To make a double boiler, simply fill a saucepan or a pot with about 1 inch of water. Bring the water to a gentle simmer and set a glass bowl that sits comfortably over the saucepan or pot without touching the water.
STORAGE: Store in refrigerator for up to 7-10 days in airtight jar.
Yes, homemade lemon curd can be frozen for up to three months. Thaw in the refrigerator before using.
Yes! It is important to use a non-reactive metal pan, such as stainless steel or anodized aluminum, as reactive metals such as copper or aluminum can react with the acid in the lemon juice and create a metallic taste.
While I haven’t tested this out myself, you should be able to make lemon curd dairy-free. Use a 1:1 ratio of non-dairy butter or coconut oil to replace the butter in the recipe. Be sure to choose a non-dairy butter or coconut oil that is solid at room temperature, as this will help the lemon curd to set properly.
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Homemade Lemon Curd
Easy Homemade Lemon Curd! Made with 5 simple ingredients, for a slightly sweet and tart dessert topping or spread!
Ingredients
- 3 large eggs
- ⅔ cup granulated sugar
- ½ cup lemon juice (from 2-4 lemons depending on size)
- ¼ cup unsalted butter, cubed
- 1 tablespoon grated lemon zest
Instructions
- In a small saucepan over medium low heat, whisk together eggs and sugar until blended. Then whisk in lemon juice. (this helps with curdling)
- Add butter and lemon zest. Cook, whisking continuously, until mixture is thickened, about 10-20 minutes.
- Transfer to a small bowl. Allow to cool for 10 minutes.
- Cover and refrigerate until cold.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 21mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
DLM
I always strain the hot curd into a jar. This gets rid of any egg white residue and the zest making it smooth.
Nancy Piran
Great tip! Thanks!
Martha
If I don’t have unsalted butter, would it be ok to use salted butter?
Nancy Piran
Hi Martha! It should be fine! Enjoy!