Homemade lemon curd is sweet, creamy, tangy, and can be made in about 15 minutes. This lemon curd is fabulous as a dessert topping, spread, or pie filling.
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Whenever I have a large amount of lemons that need to be used or kind find them on sale, this recipe is my go-to.
This homemade lemon curd is fast, easy and so good. It’s creamy like property, sweet and tart intense lemon flavor and smooth texture makes it a lemon lovers dream.
Lemon curd is a fantastic dessert topping or spread. This recipe is great in lemon bars, lemon meringue pie, or Ginger Lemon Mini Pavlovas.
CAN I USE BOTTLE LEMON JUICE?
Bottled lemon juice will not offer the best flavor. It may muddle the lemon flavor. To get the purest lemon flavor, fresh is best. Use fresh lemons and fresh lemon zest for this homemade lemon curd recipe.
WHY DOES MY LEMON CURD LOOK CHUNKY?
Yikes! It curdled.
Curdling happens when the lemon egg mixture is heated too high or the eggs in the mixture heated too quickly. This causes the eggs to scramble. To help avoid this, you can use a double boiler.
A double boiler helps the curd come to temperature more slowly and consistently. This helps the mixture thicken without curdling. When lemon curd is brought to temperature slowly it will turn out rich, smooth, and creamy.
WHAT SHOULD I DO WITH THE EGG WHITES?
No need to waste the egg whites. Here are some ideas on what you could use the extra egg whites for.
- Egg white omelet
- Pavlova Cookies
- Meringue pie
- Angel food cake
If you’d like to make a beautiful dessert, consider making Ginger Lemon Mini Pavlovas. We enjoy these as a cookie, a mini version of the traditional large cake-like pavlova. The meringue base is sweet with a hint of ginger and pairs beautifully with this sweet, tart lemon curd recipe.
HOW TO STORE HOMEMADE LEMON CURD?
Store homemade lemon curd in a mason jar or airtight container in the fridge for 1-2 weeks.
Homemade lemon curd can also be froze for later use. This recipe will freeze for up to 1 year. You can either freeze it in a freezer bag or mason jar such as you would with freezer jam.
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
- 6 large egg yolks
- 3/4 cup sugar
- 1/2 cup lemon juice, fresh
- zest of 1 large or 2 small lemons
- 4 Tbs butter, unsalted
- Add egg yolks, sugar, lemon juice, and zest to a saucepan or double boiler.
- Heat on low-medium heat whisking constantly to avoid scorching. (about 5-7 mins) The mixture should reach 170°F when ready. Don't overcook.
- Remove from heat, add butter and mix until absorbed. The lemon curd will be thin when hot but will thicken as it cools.
- Pour into a jar and refrigerate.
- To avoid curdling from too high of heat or heating too quickly, make lemon curd in a double boiler. If the egg mixture heats too quickly to is overcooked this can cause curdling (chunky lemon curd).
- IDEAS FOR EGG WHITES: make an omelet, pavlova, and my personal favorite - Mini Ginger Lemon Pavlovas (this recipe will use your egg whites and some of the lemon curd).
- Lemon curd needs to be refrigerated. It will last up for 1-2 weeks in the fridge or up to 1 year in the freezer. Store in a mason jar, freezer bag or airtight container.
*Adapted from Crazy for Crust