I have always been a huge fan of anything lemon flavored, but lemon curd holds a special place in my heart. Its sweet and tangy taste, combined with its creamy texture, is simply irresistible. Whether I eat it by the spoonful or use it as a topping on baked goods, lemon curd never fails to satisfy my cravings.
Recently, I decided to try making lemon curd at home, and to my surprise, it was incredibly easy! I can’t believe I didn’t try it sooner. Once I found a recipe that I loved, I knew I would never go back to store-bought lemon curd again.
Here’s the Recipe
This recipe doesn’t hold back on the good stuff. You’ll need a full stick of butter, half a cup of sugar, and three lemons (one zested, all three juiced). No wonder it tastes so delicious! In addition to these core ingredients, you’ll also need three eggs, a pinch of salt, a splash of vanilla, and a fine mesh strainer.
The mixture is cooked over low heat until it just begins to simmer. Be careful not to let it fully boil. It should cook for about 7-9 minutes before it’s ready to be strained.
Versatile and Delicious
There are endless ways to enjoy lemon curd. One of my personal favorites is spreading it on a toasted English muffin with a layer of cream cheese. However, the possibilities are endless. You can use it as a topping on cakes or biscuits, incorporate it into pies and pastries, or even mix it into your morning yogurt. Trust me, you can’t go wrong!
The Freshness Factor
Freshly made lemon curd will last for about a week when stored in an airtight container in the fridge. But honestly, it’s so delicious that I doubt it will last that long. I usually finish it within the first couple of days. Once you taste the difference of homemade lemon curd, you’ll never want to go back to store-bought.
Here’s the Recipe Recap
INGREDIENTS
- ½ cup of sugar
- Zest of 1 lemon
- 3 eggs
- ½ teaspoon of salt
- ½ cup of fresh lemon juice (about 3 lemons)
- ½ cup of butter (1 stick), cubed
- ½ teaspoon of vanilla
PREPARATION
- In a medium-sized saucepan, whisk together the sugar, eggs, lemon zest, and salt until light and airy.
- Whisk in the lemon juice until well combined, then add the cubed butter.
- While continuously whisking, cook the mixture over low heat until the butter fully melts and bubbles start to form. Let the mixture simmer for about 10 seconds, then remove it from the heat. It should be thick enough to coat a spoon at this point.
- Using a fine mesh strainer, strain the mixture into a medium-sized bowl and discard the solids. Mix in the vanilla and allow the mixture to come to room temperature before transferring it to an airtight container. Store it in the fridge for up to one week.
Give this easy treat a try and experience the joy of homemade lemon curd for yourself!
