Lemon Curd
ShareAn easy recipe for homemade lemon curd. A perfect addition to your favorite desserts and morning pastries!
I’m thrilled it’s April 2 and April Fool’s day is officially behind us. Don’t get me wrong, I love my fair share of pranks and always try to do at least one silly thing. But, this year everywhere I turned (online) it was one not even remotely funny prank after another. I hated not knowing if something was true. I hated the lies buried into seemingly cute things. Some did it well, but others truly failed miserably. Tell me I’m not alone? We can all rejoice together and hope next year is better.
In other news… a celebration is in order. It might hit the mid 60’s this week. Eek! That’s seriously exciting! Granted, we still have half a foot of snow, plus large snowbanks, to melt. We’re getting there. It’s going to be a sloppy Spring with an over-saturated ground. A shame the snow we don’t want, can’t be carted off to the places that need moisture. Funny how that always works… one area in a drought and another having mudslides and flooding, one with way below average temps and another super hot. Too bad there isn’t a way to balance it all out! Mother Nature kind of stinks sometimes.
Come springtime, I basically become obsessed with all things seasonal and that definitely includes lemon goodies. Sure, you can get lemons year round, but they just scream Spring to me! Fresh, bright and tart. A perfect companion with so many other items.
But, even on it’s own, it’s amazing. Okay, not entirely on it’s own. A little sugar, egg yolks… you get the idea.
Creamy homemade lemon curd, perfect for all of your favorite springtime desserts and pastries! It comes together in under 15 minutes and requires minimal effort. If you can whisk, you can make this!
An essential recipe for all of your Spring baking plans! Be sure to add this easy lemon curd recipe to your must make list!
Lemon Curd
Ingredients
- 4 Tb unsalted butter
- 1/2 C granulated sugar
- Zest of 1 lemon
- 1/4 C lemon juice freshly squeezed (roughly 1-2 lemons)
- 4 large egg yolks
Instructions
- In a small saucepan over medium heat, melt butter.
- Remove the pan from heat, whisking in sugar, zest and lemon juice. Add the yolks to pan, one at a time, whisking well after each addition.
- Return pan to medium-low heat, whisking constantly until mixture thickens or coats the back of a wooden spoon.
- Immediately press mixture through a mesh strainer into a clean bowl. Cover with plastic wrap, pressed to the surface, or transfer to a smaller storage container. Cool to room temperature and then store in the refrigerator until ready to use.
Notes
I need to make homemade lemon curd. It’s so easy and yet, another thing I haven’t made :) I could probably eat the entire jar in one sitting! Ok, maybe dipping something into it ;)
You MUST and you absolutely will. So good!
I laughed at some of the jokes out there or more so the people that fell for them, but agree. I’m glad that day is over.
I’m totally with you on diving into lemon. Lemon curd is one of those things I make once and year in the Spring and only eat it then. Go figure! I guess I am the same way with pumpkin and peppermint.
Ready for spring… whenever mother nature wants to cooperate lol. I think we’re all that way with seasonal stuff though (lemon, pumpkin etc).
I’ve never actually made lemon curd, but you’re right, it definitely screams spring! I need to make some this year. Maybe it will feel more like spring then, while I wish away the foot of snow that just fell!
Oh you must! You’ll love it!
Great recipe! This curd looks absolutely delicious!!!
Thanks Amanda!
I love lemon curd. It’s so fresh and springy. I need to make some ASAP!
You definitely do! :)
Hi Rachel…
How long will this keep in the fridge… If I don’t eat it all!
Thanks.
It will vary greatly. At the very minimum, a week or two, but could last much longer.
I’m SO with you. I actually hate April Fool’s because it just seems so childish. It’s fun when you’re a kid, but as an adult and hearing the pregnancy rumors, the engagement or divorce pranks, and the like, it just becomes tiring and stupid. Or maybe I’m totally a joke-prude? Ha either way, I don’t care. I DO care about this curd, though! Looks AMAZING. I am loving lemons as of late!
They’re so hit or miss for me, but some jokes are either really awful or just not funny at all. It gets old fast! And thank you! Lemons are where it’s at right now! :)
Saw this on Pinterest – your photos are gorgeous! I’ve always wanted to make lemon curd from scratch, and your recipe sounds so foolproof that I’ve got to finally go for it!
Thanks Laura! I hope you enjoy it!
Hi Rachel! This looks lovely and so easy! Definitely have to try it out soon. Cheers! :)
Thank you! I hope you enjoy it! :)
Thank you, thank you, THANK YOU! Made this tonight as a late night project. It tasted like heaven! Guess whose having lemon curd on her English muffin tomorrow??? 😁
So glad you’ve enjoyed it, Shawn! Thanks for sharing and enjoy!! :)
Oh My Gosh! This is so good. I want to eat the entire batch! It has the perfect zing and sweetness. Thank You.
So glad you enjoyed it!
I just made this lemon curd. It is absolutely delicious!
So glad you enjoyed it! :)
So glad I came across your web site. I had no idea how to make lemon curd. Like trying new things all the time, just made your no bake banana cheesecake. Delicious. I’ll definitely bookmark site and come back for more.
So glad you found me! I hope you enjoyed the lemon curd as much as the cheesecakes. :)
Hi Rachel! Would you happen to have an alteration for “canning” the curd?
There isn’t a canning option included in this recipe. The directions listed are how you should prepare all lemon curd. It’s a quick and easy process, providing delicious results. :)