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Several years ago, Grandma, Grandpa, Mom, and I went to visit my great-aunt and uncle in north Georgia for a few days. It’s always nice to visit family, especially when you haven’t seen them for a while. At the end of our visit, Aunt Karen gave us a big jar of homemade lemon curd to take home. I hadn’t remembered trying lemon curd before, and I was pleased to discover that it was a delicious topping on buttered toast. It was a sad day for me when I realized all the lemon curd was gone! 😊🍋
Even though I really enjoyed Aunt Karen’s lemon curd, I never made any myself until just recently. Not sure why, because it’s not hard to make, and only takes 5 ingredients. After 30 minutes of prep time and some cooling time, you’ll have a batch of lemon curd to share with your family and friends. Trust me, they’ll thank you for sharing this delightful treat with them!
What are you waiting for? Let’s get in the kitchen and make some lemony goodness! 👍
Looking for other great spring dessert recipes? Pin these other recipes to save for later!
Easy Glazed Lemon Scones: a simple, lemony dessert perfect for Easter, a bridal shower, or a ladies’ tea.
Easy Lemon Bars: creamy, tangy lemon filling and a chewy shortbread base. You won’t want to miss these!
Quick and Easy Key Lime Pie: a few basic ingredients is all it takes for this mouthwatering lime pie.Print
Homemade lemon curd is a simple, gluten free dessert recipe that your family can enjoy on pancakes, toast, and scones. This tangy lemon curd makes a fantastic addition to Easter trifles and parfaits, and makes an elegant dessert when served on its own. Give some away to friends as gifts; they’ll love it!
- 6 tablespoons unsalted butter, cubed (86g)
- 1 1/2 cups caster sugar (287g)
- 3/4 cup lemon juice, from about 7 small lemons (177 ml)
- 2 large eggs + 3 large egg yolks
- 3 teaspoons finely grated lemon zest (from 1 medium lemon)
- Finely grate the lemon zest and set aside.
- Place the butter and sugar in a large stainless steel or ceramic bowl set over a pan of simmering water and whisk until the butter has melted. Stir in the lemon juice.
- Beat the eggs and yolks in a small bowl until blended, then gradually whisk into the butter mixture. Continue to whisk over low heat until the mixture is smooth and reaches about 170 F on a candy thermometer.
- Test to see if the curd is thick enough by dipping the back of a wooden spoon into the curd. Swipe your finger across the curd; the line should hold its shape perfectly. If the line starts to disappear, cook for a little longer, then test again. This is called “coating the back of a spoon.” Be careful not to overcook because it will curdle.
- Pour the curd through a fine sieve into a medium bowl, then stir in the lemon zest.
- Let the curd cool completely on the counter, then spoon into sterilized jars, seal tightly with lids, and store in the refrigerator for up to 1 week. Chill for at least a few hours before serving to allow the curd to thicken completely.
- Caster sugar, or superfine sugar, is simply fine-grained granulated sugar. I like to use it for lemon curd because it dissolves more easily. Make your own caster sugar by grinding up granulated sugar in a blender or food processor until fine.
- For an even tangier curd, add a little less sugar.
- Instead of using a double boiler, you can use a medium-sized, heavy-bottomed saucepan set over medium-low heat. Be sure not to let the curd boil, as this could cause the eggs to curdle.