A tart buttery lemon spread or topping for your favorite dessert!
I LOVE LEMONS!
Yes, I know. I’ve said this probably a hundred times if not more.
I REALLY do love them!
Especially this time of year! There is something about the scent of lemon and their bright yellow color that just says, “Hello, Spring!”
On a Sidenote: We saw three robins the other morning so crossing my fingers it really, really is here!!
Of course, I use lemons more than just in the spring!
I add them to my water, make cleaning solutions, a plethora of savory recipes (including my Chicken Noodle soup) and of course bread, pies, and even cookies!
Lemons definitely add amazing flavor and freshness to everything you add them to!
But one of my latest lemon crazes is Lemon Curd!
This creamy-buttery LEMONY concoction is so DIVINE my friends that I could seriously eat the entire jar all by itself!
But I won’t. Because I enjoy it on SO many other things!!
Like the filling inside Lemon Cupcakes, or Lemon Tarts! Or how about Lemon Cheesecake! Oh yum, I’m getting hungry just thinking about all the ways I can eat up this scrumptious lemon curd!
Top a bowl of ice cream with this creamy dreamy spread or spoon some on your toast or fresh from the oven biscuit for a delicious breakfast treat!
That intense lemony flavor adds a bit of sunshine to anything and everything! And did I mention it’s thick and creamy?
This Lemon Curd recipe is also SUPER easy to make!
Before I share the full recipe let’s talk TIPS!
Use fresh lemon juice
I know in a pinch that lemon juice in a bottle works for other dishes but don’t waste your money using it in lemon curd! It’s just not the same without the tang you get from real lemons! Besides you’re going to need lemon zest and you can’t get that without lemons! Right?!
use a double boiler (If you don’t have one-create one)
I myself do not have a double boiler but that’s okay! All you need is a medium-size glass bowl and a saucepan. The bowl should fit onto the saucepan close enough to heat its contents from the streaming water in the saucepan, but not close enough to ‘touch’ the water! Does that make sense?
avoid using a metal spoon or whisk
There’s a little bit of chemistry that goes on between lemon and metal. To be frank-they don’t mix! And since you’re going to need to mix this curd constantly to keep it from getting lumpy I suggest using a silicone whisk. Doing so will prevent your luscious curd from tasting like metal!! YUCK!
To start I usually mix up the sugar, eggs and lemon juice in a separate bowl. It’s not necessary but I just do it that way, so… While that is mixing I turn the heat up on the water in my saucepan (A couple of inches). Once it begins to boil I set my bowl filled with butter into it.
As the butter begins to soften I pour the egg mixture into the bowl, lower the heat and begin whisking. Once the butter has completely melted I continue to whisk and allow the mixture to simmer (not boil) until it begins to thicken. (About a 10 minutes) If it’s taking a bit longer I turn up the heat just a bit. Just don’t stop whisking or you’ll have a curdled mess instead of curd!
Once the curd has thickened I remove the bowl from the heat and allow it to cool for about 5 minutes. To prevent the curd from getting a skin over the top I gently press a piece of saran wrap down into the bowl over the top surface of the curd and cover it. Then I place it in the refrigerator for 10 minutes until it’s completely cooled. Once cooled I spoon it into jars with tight-fitting lids.
Here is the full recipe!
A creamy-tart lemon spread or topping
- 3 eggs
- 1/3 cup white sugar
- 1/2 cup fresh lemon juice
- 1 Tablespoon lemon zest
- 6 Tablespoons butter cut into pieces
Whisk together eggs, sugar, juice and lemon zest. Set aside. Place water in the bottom of a double boiler or create one using a saucepan and glass bowl. When water begins to boil add butter to the top of the boiler (or glass bowl) When the butter begins to melt add in the egg mixture. Whisk constantly until the mixture begins to thicken (about 10 minutes). Remove from heat and let cool for 5 minutes. Press plastic wrap inside of the bowl covering the top of the curd to prevent a skin from forming. Let cool in the refrigerator completely. Store in air-tight jars for up to 1 week.
So if you’re a lemon lover like me, I just know you’re going to LOVE this recipe for Lemon Curd!
Use it for scones, quick breads, waffles, pound cake and SO much more!
Looking for more Lemon recipes?
You can find all of our recipes here!
Thank you so much