Homemade Lemon Curd
Rich and creamy with the perfect amount of sweetness and zest, this homemade Lemon Curd is far superior to store-bought curd. With just 4 basic ingredients, it’s quick and easy to make and used in so many ways!
My Homemade Lemon Curd is sweet and creamy, making it a delicious spread or filling. It’s one of the first things I learnt to make in Home Economics class and I was so proud of my skills, that I’m pretty sure it was a Christmas gift for everyone I knew on more than one occasion! Homemade Lemon Curd is delicious on Scones, spread over toast or Homemade Crumpets, a topping for my delicious Pavlova, or even to sandwich between a beautiful Sponge Cake. The uses for lemon curd are endless!
Why You Will Love This Recipe
- It’s made with fresh lemons
- It has free-range eggs, with extra yolks to add creaminess.
- As always, it’s super easy to make
- It lasts for weeks in the fridge!
- You can make it as gifts for Christmas, Mother’s Day or just as a thank you
Ingredients
- Fresh Lemons: homegrown is even better!
- Eggs: with extra yolks to add creaminess
- Caster Sugar: for balancing out the tartness
- Butter: unsalted
Substitutions
- Lemon: replace with other citrus fruit. Orange curd would be lovely, served alongside my Orange Cake or in a Sponge
Instructions
- Place all of the ingredients into a heatproof bowl and sit it over a small saucepan of simmering water
- Gently whisk until the mixture thickens (around 20-25 minutes)
- Pour into glass jars, allow to cool, then seal with the lid and refrigerate
Storage
- Refrigerator: Lemon Curd will last for about 2-3 weeks in the fridge
More Delicious Lemon Recipes
Here’s the perfect way to use your lemons:
I know you’ll love this delicious Homemade Lemon Curd recipe! Please let me know what you think, by leaving a rating or a comment on my recipe below. It helps not only me, but it also helps my other readers and Google find my recipes (and I really appreciate it!)
Lemon Curd
Ingredients
- 2 eggs I use XL eggs
- 2 egg yolks
- 165 g caster sugar
- 80 g unsalted butter
- 2 lemons zested & juiced (¼ cup of juice)
Instructions
- Place all of the ingredients into a heatproof bowl and place over a saucepan of simmering water
- Whisk constantly until thick. This can take 20-25 mins. Just whisk gently, to prevent getting bits of cooked egg in your curd!
- Pour curd into jars and allow to cool, before putting the lid on
- Optional: you can strain the curd to remove the zest if you'd prefer, but this is not essential
- Stored in the refrigerator, the curd will last 2-3 weeks
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