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Homemade Lemon Curd
Recipe

4 INGREDIENTS • 8 STEPS • 3HRS 20MINS

Homemade Lemon Curd

4.5
2 ratings
Lemon curd is so bright and fresh tasting for spring. I love how versatile it is too! It can go into tart shells, on top of pancakes, in sweet crepes, you name it. Making homemade lemon curd is simple to do and so much tastier than store bought.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Lemon curd is so bright and fresh tasting for spring. I love how versatile it is too! It can go into tart shells, on top of pancakes, in sweet crepes, you name it. Making homemade lemon curd is simple to do and so much tastier than store bought.
3HRS 20MINS
Total Time
$10.18
Cost Per Serving
Ingredients
Servings
2
us / metric
Lemon
4
Lemons, zested, juiced
Butter
1/2 cup
Egg
8
Eggs, separated
yolks only
Nutrition Per Serving
VIEW ALL
Calories
1050
Fat
67.8 g
Protein
27.0 g
Carbs
92.3 g
Add to plan
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Homemade Lemon Curd
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Combine the zest and juice of the Lemons (4), Butter (1/2 cup), and Granulated Sugar (3/4 cup) in a small saucepan and bring it to a low boil over medium low heat. Let the butter melt and the sugar dissolve while you give it an occasional stir.
step 1 Combine the zest and juice of the Lemons (4), Butter (1/2 cup), and Granulated Sugar (3/4 cup) in a small saucepan and bring it to a low boil over medium low heat. Let the butter melt and the sugar dissolve while you give it an occasional stir.
step 2
While the lemon mixture heats up, beat the Eggs (8) Yolks thoroughly together in their own bowl until they are liquid.
step 3
Take the lemon mixture off of the heat once it starts to gently boil, then pour it through a fine mesh strainer to get rid of the lemon zest and any little particles in the lemon juice.
step 3 Take the lemon mixture off of the heat once it starts to gently boil, then pour it through a fine mesh strainer to get rid of the lemon zest and any little particles in the lemon juice.
step 4
Take a 1/4 cup of the lemon mixture and whisk it into the egg yolks to temper them. Transfer the remaining lemon mixture back into the sauce pan and heat it back up over medium low heat.
step 5
Pour the tempered eggs into the sauce pan while you whisk it into the lemon mixture. Keep whisking for about 2 minutes to let the lemon curd thicken. The mixture can bubble around the edges but do not let it come to a boil or else the eggs will scramble.
step 5 Pour the tempered eggs into the sauce pan while you whisk it into the lemon mixture. Keep whisking for about 2 minutes to let the lemon curd thicken. The mixture can bubble around the edges but do not let it come to a boil or else the eggs will scramble.
step 6
Once it has thickened for 2 minutes, take it off of the heat and let it cool for a couple of minutes.
step 7
Spoon it into a clean container. Cover the lemon curd with plastic wrap right on top of it so that it doesn't develop a skin, then seal the container with its top. Let the lemon curd chill for at least 3 hours before using it in countless ways!
step 7 Spoon it into a clean container. Cover the lemon curd with plastic wrap right on top of it so that it doesn't develop a skin, then seal the container with its top. Let the lemon curd chill for at least 3 hours before using it in countless ways!
step 8
Serve and enjoy!
step 8 Serve and enjoy!
Tags
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Gluten-Free
British
Shellfish-Free
Vegetarian
No-Bake Dessert
Quick & Easy
Sauces & Dressings
Summer
Spreads & Dips
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