Homemade Lemon Curd

Jackpot!!

I am lucky enough to have a beautiful lemon tree in my yard at home AND at work. Around this time of year my diet tends to become much more acidic as I can’t resist harvesting these golden bursts of flavor.

I picked these guys from the tree at work. They are really tart and juicy, so I thought, what better way to use them then some, tart, sweet, velvety lemon curd?!

Have you tried lemon curd? It is so thick and luxurious it immediately makes me feel fancy when I eat it. I love things that make me feel fancy when I eat them! A lot of people have told me, “I’ve heard lemon curd is really hard to make!” Well I am hear to say all those people are wrong! It is not hard to make, it just takes a little patience. The most important thing is that the lemon curd doesn’t boil, so you need to keep a good eye on it. But other than that, it just takes a few simple ingredients:

Butter, sugar, eggs, egg yolks, lemon juice, and lemon zest. Easy right?!

The best way (besides keeping your eyes on it) to make sure your lemon curd doesn’t boil is to cook it over a double boiler. A double boiler is any heat safe container set atop a pot of boiling water. Make sure the container your ingredients will be in doesn’t touch the boiling water or it will cook unevenly.

Melt your butter in the double boiler and stir in the sugar. In another bowl, beat the eggs and egg yolks. Then stir in the lemon juice and zest.

Mmmmm. Stir the egg/lemon mixture in to incorporate and cook, stirring frequently about 15-20 minutes. When the lemon curd has cooked enough the mixture should coat the back of a spoon and not run together when you draw a line on the spoon with your finger. Just like this…

Because there is some inconsistency in the heat and cooking time of double boilers I would use the “back of the spoon” method as a gauge of the lemon curd’s “doneness” more than the time.

When the mixture has been cooked pour immediately into a heat safe container (mason jars work great) and refrigerate for about 4 hours. The lemon curd will keep for a week in the fridge or a month in the freezer.

You are going to love this for brunch, dessert, tea time anyone? I even spread mine on a few of these and it was amazing! Make this today and stay tuned tomorrow for something delicious to serve with it!

Enjoy!

Lemon Curd

  • 2 egg yolks
  • 2 eggs
  • 6 Tablespoons butter
  • 1 cup sugar
  • 1 Tablespoon lemon zest
  • 1/2 cup fresh squeezed lemon juice

Over a double boiler, melt the butter. Add in the sugar and stir until combined. In another bowl, beat the egg yolks and eggs. Mix in lemon juice and lemon zest. Add to the melted butter and sugar. Stir well to combine. Cook, stirring frequently until the lemon curd coats the back of a spoon, about 15-20 minutes. Pour into a heat safe container and refrigerate about 4 hours.

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