Traditional lemon curd is an english recipe that is actually very easy to make. It only requires four ingredients: lemons, sugar, eggs and butter. All ingredients for this recipe are kitchen stables that probably have at home.
For the best flavor, I recommend using fresh lemons, but if you’re in a pinch you can use bottled lemon juice. I used approximately 10 small homegrown Meyer lemons for this recipe. If you have a lemon tree at home, this is the perfect recipe to make.
Many bakeries such as Stonewall Kitchen sells a lemon curd, but there’s no reason to buy it when you can make a whole patch for half the cost of one container from a high-end company.
With the holidays right around the corner, homemade lemon curd makes a great gift for friends or family, especially if you’re unable to get out of the house to shop for gifts.
While ‘curd’ doesn’t sound very appetizing, it’s a tart but sweet and tangy. You can spread it over toast with cream cheese or butter. It also can be used as a topping for ice cream or cakes. My favorite way to use curd is as a filling for Angel Food Cake. The uses for lemon curd are endless. If you enjoy the lemon flavor, I would most definitely give this recipe a try.
- Prep your ingredients- cube your butter; juice & zest your lemons.
- Add lemon juice and sugar to a medium saucepan and cook over medium heat. Add in butter and stir slowly. Once butter is melted, turn down or off heat and add in eggs slowly.
- Turn the heat back up to medium and continue to whisk as curd thickens. Once you begin to see bubbles come to the surface of the curd, it’s finished cooking.
- Let the curd cool before storing. It will continue to thicken.
The curd will keep in the fridge for up to one week or the freezer for up to four months.
Did you make this traditional lemon curd? Let me know how it turned out in the comments below.