I can remember the very first time I ever tried lemon curd. To be more accurate, it was called lemon spread and it was made by Smuckers. I was visiting a friend one day, and her sister was making toast. Instead of using jam or peanut butter, she was lathering her toast with lemon spread. I remember really enjoying it, but quite frankly, nothing compares to my homemade version.
I can’t be certain why, but lately I’ve had a hankering for all things lemon. Not even exaggerating, I’ve gone through about 8 lemons in the last two weeks. I’ve been putting them in almost everything. But then I thought, why not keep it basic, and make a big ole batch of lemon curd.
Making homemade lemon curd is actually quite easy, and a basic technique everyone should try. It only takes a few simple ingredients, and the result is a refreshing, smooth, and creamy curd that can be used for a variety of treats. Personally, I could eat the entire works with a spoon, but instead, I used it up in a tart which I will share with you later this week. And while I didn’t eat all of the lemon curd with a spoon, I will admit to sneaking a few spoonful’s as a late night snack.
Ingredients
- Zest from 3 lemons
- 1 cup granulated sugar
- 1/2 cup lemon juice from about 3 large lemons
- 1/2 cup unsalted butter at room temperature
- 4 eggs at room temperature
- 1/8 tsp salt
Instructions
- Add a few inches of water to a medium saucepan, or the bottom pot of a double boiler. Bring the water to a boil over high heat, then reduce to medium heat to keep the water at a simmer.
- While the water is coming to a boil, zesting all 3 lemons.
- In a food processor, combine the sugar and the lemon zest until the zest is super finely minced amongst the sugar. You can also mix by hand.
- Juice all 3 lemons, or more if needed, to get to 1/2 cup of juice.
- In the top pan of the double-boiler or in a medium heat-proof bowl that will fit on top of the saucepan, whisk together eggs and sugar until well combined.
- Whisk in lemon juice and salt.
- Place the pan or bowl over the pot with hot water, and whisk constantly, until the curd has thickened, about 10-15 minutes. You want to take this step slowly, to ensure you don't scramble your eggs.
- Once the curd has thickened, and reaches a temperature of 170F, remove it from the heat, and stir in your butter, whisking until the butter has completely melted.
- Optional step, but it can help with texture: pour the curd through a fine mesh sieve into a clean bowl. This will catch any eggs that may have scrambled. Make sure to scrape the underside of the sieve afterwards.
- Cover with a piece of plastic wrap directly on the surface of the curd to prevent a film from developing.
- Place in the refrigerator until completely chilled. The curd will thicken further while chilling.
- Use the curd for pie, spread it on toast, or eat it by the spoonful.
- Lemon curd will keep well in the refrigerator for up to one week.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
My only question is how long will it keep in the fridge?
The curd will keep well in the refrigerator for up to one week, after that, things get dodgy. I’ve never had it stick around much longer than that. I hear it freezes well, although I’ve never tried it myself.