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.
- 3 lemons
- 1 cup sugar
- 1/2 cup unsalted butter at room temperature
- 4 eggs at room temperature
- 1/2 cup lemon juice
- 1/8 tsp salt
- Start by 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.
- Juice all 3 lemons. If they do not yield 1/2 cup of juice, you can add water to make up for it, or if you have more lemons, you can juice them until you have enough.
- If you have a doubler-boiler, you will want to use it for the next step. If not, a simple saucepan with a bowl placed on top with work just fine. Fill the bottom pan 1/3 of the way with water and bring to a boil. Reduce heat, but allow the water to continue to simmer.
- While the water is coming to a boil , using the top pan of the double-boiler or in a medium bowl, whisk together eggs and sugar until well combined. Whisk in the lemon juice.
- Place the pan or bowl over the pot with hot water, and whisk constantly, until the curd has thickened, about 8-10 minutes. You want to take this step slowly, to ensure you don't scramble your eggs.
- Once the curd has thickened, remove it from the heat, and stir in your butter, whisking until the butter has completely melted.
- Transfer the curd to a bowl, and 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.
- 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.