I fell in love with lemon curd back in 2009 when I first posted this recipe. I couldn’t get over it’s sweet, tart, buttery flavor. Since then I’ve been making it for friends, putting it between layers of ice box cakes, topping ice cream and pancakes with it, and just about spreading it on anything I can find!
Since my discovery of lemon curd it’s become a special recipe to me. My friend Grace requests this every time she visits from Haiti. I even sent her some for her wedding via a friend. I recently made it for a dear friend’s going away party and Josh often makes it for me on special occasions.
Here are some more ideas of ways to use Lemon Curd: spread onto toast, drizzle over a scone, mix into whip cream for a lemony mousse dessert, spoon over some ice cream, use in between layered cake, spread onto crepes or pancakes, mix into yogurt. Lemon curd could have many uses I’m sure so you can use your imagination!
- 1/2 cup unsalted butter, 1 stick
- 2-3 lemons, zested
- 1/2 cup lemon juice
- 3/4 cup sugar
- 2 large eggs, separated
Place the butter into a double boiler or heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it’s mostly melted turn off the heat.
Measure out the sugar into a medium bowl and zest a few lemons into it. Then squeeze about 1/2 cup of lemon juice into the lemon zest/ sugar mixture.
Separate the eggs, dropping the yolks into the pot of melted (but not hot) butter and the whites into the sugar mixture.
Whisk the yolks and butter together until well combined. Careful not to overcook you don't want to scramble the eggs! Then take the whisk to the sugar mixture until well combined. Pour the sugar mixture into the pot with the butter and whisk it all together.
Turn the heat back on to low and use a whisk to constantly stir the mixture, scrapping the bottom and sides of the pan to make sure nothing burns. If you have an instant read thermometer, just get the temp up to 170 degrees and you should be golden. Otherwise, just keep stirring until the curd thickens enough to coat a spatula. Make sure you don’t over cook it!
As soon as it’s done, take it off the heat and pour through a mesh strainer* into a glass jar. Store in the refrigerator for 1-2 weeks.
You don't have to strain the lemon curd but if you don't there might be a few pieces of lemon zest throughout. Straining the curd makes it completely smooth.
Here’s my old picture from 2009, just in case you’re curious!