UPDATED from January 2016.
Sometimes, great recipes need a facelift. This Lemon Curd was screaming out to be reintroduced. We're full swing into citrus season and I have a ton of lemons to use. If you happen to have spare lemons, this sweet and creamy Lemon Curd could be calling your name.
And just like that someone flicked a switch and we have a tree full of lemons. It's a good thing, a real good thing. I'm still in awe at times, that I have a lemon tree in my garden. After almost 23 years living here in Spain, sometimes, I still forget where I live. Then I see lemons in January and am reminded once again of my very sunny location.
If you happen to be nearby, ask for lemons and I'll fill you a bag.
What you need to make Lemon Curd
There are so few ingredients involved in making Lemon Curd. You just need lemons, eggs, sugar and butter. Easy. Yes, you need to use real lemons. Don't try to substitute by using lemon juice from a bottle, you just won't get Lemon Curd.
You're also going to need a double boiler. Don't know what that is? It's just a two in one pot where you can put water at the bottom. If you don't have one, don't worry. You can just put water in a saucepan, and then place another saucepan on top of that saucepan. Make sense. I did this for a long time before I got my hands on a double boiler.
You have to use a double boiler because you can't put the eggs over straight heat. They will cook and curdle. I don't think anyone want's Lemon Curd scrambled eggs.
Now, let's make the Lemon Curd.
How to make Lemon Curd
First up, squeeze all your lemons. It's best to use some kind of juicer, either a manual or electric one. You can hand squeeze the lemons, it's just more difficult to get all the juice out. Also, you'll have to fish out the seeds afterwards. So, if you have a juicer of any kind, just use it to make life a little easier.
Add the lemon juice, eggs, and sugar in a saucepan placed over another saucepan or a double boiler. Place on the stove top and set the heat to medium. Start whisking until it is completely blended. Continue to whisk or stir as it cooks. You need to do this to ensure even cooking as well as to prevent curdling. The whisking might seems tedious, but it's worth it. At first it seems like it isn't doing anything, but continue to whisk and it will start to thicken.
Once it starts thickening, it becomes thick very quickly. At this stage remove from heat. Pour the Lemon Curd through a fine strainer. You may think it's a good idea to skip this step, don't! There will be some small lumps and you want to get rid of those to have the smoothest Lemon Curd possible.
After it's strained, add in the butter. Give a really good stir.
The Lemon Curd will thicken as it cools, so don't worry if it's not as set as you think it should be. The fridge will do that magic for you.
It can be used straight away or you can store it in the fridge for up to a month in a sealed glass jar.
If you've never tried making it, it's honestly so easy and so delicious. Yes, it's a bit on the sweet side as you'll see in the recipe below....eeek. January, doesn't have to be all clean eating right? Besides, considering it's supposed to be the most depressing month of the year, why deprive ourselves of one of life's simple pleasures. Food!
Looking for ways to use your Lemon Curd
Lemon Curd can be used in so many ways and is delicious in just about anything you put it in. Goes great in pies, tarts, on scones, in muffins, as a layering for cakes, in parfaits or even on toast. The list is endless of what you can use it for.
Here's a few ways I've used it in other recipes just to get you started
Lemon Curd Filled Scones
Mini Lemon Cheesecakes
Lemon Curd Filled Muffins
Lemon Meringue Tart
Lemon Curd Filled Meringue Cake
Individual Lemon Tarts
Or you can come up with your own ideas of how you'd like to use your Lemon Curd.
I hope you get a chance to try out the Lemon Curd. If you have any questions, just fire away in the comment box below and I'll get back to you as quickly as I can.
Enjoy your Wednesday. Oh, don't forget to check back on Friday for a new recipe coming your way. Hint, it's a bit of clean eating but also tasty.
Thanks for dropping by and happy cooking!
Makes 2 Cups/480 ml / Prep time: 10 minutes / Cook time: 10 minutes
6 Large eggs
1 1/2 Cups/300 grams white sugar
1 Cup/240 ml fresh lemon juice
5 Tablespoons butter
In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-10 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.
Can be used straight away or stored in a glass jar in the fridge for up to a month.
Lemon curd is delicious used as a filling for cakes, pies, tarts, on scones and the list goes on.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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