Homemade Lemon Curd
Hi Everyone, Nicky from Kitchen Sanctuary here! Today I’m sharing a recipe for delicious creamy-yet-zingy lemon curd.
I love lemon curd and I’m always on the lookout for it (and other fruit curd flavors) whenever I visit a farmer’s market. The sweet and tart taste is just a wonderful way to wake up your taste buds in the morning.
As well as making an excellent topping for toast, I like to use it in cake fillings, on pancakes (mixed with a little mascarpone) and in desserts – such as this strawberry & lemon fool.
It’s relatively simple to make, and a jar of it will keep in the fridge for 2-3 weeks.
My kids are going crazy for this stuff at the moment. As soon as they get in from school, half a bagel or a couple of crackers with a dollop of lemon curd is the first thing requested when they walk through the door!
Hope you enjoy it, and I’d love to hear if you’ve tried any unusual or interesting fruit curd flavors.
Do you love lemons?
Homemade Lemon Curd
A sweet and tart way to wake up your tastebuds in the morning! You’ll love this creamy, zingy summer treat.
- Zest and juice of 4 lemons
- 1 cup granulated sugar
- 5 oz unsalted butter, cut into small pieces
- 3 large eggs
- 1 egg yolk
- Set up a double boiler – or use a bowl set over a pan of simmering water (make sure the bowl isn’t touching the water though) and place the lemon zest and juice, sugar and the butter into the bowl. Heat on a medium heat, stirring every few seconds until the butter melts and sugar dissolves. Just heat until it’s at this point – you don’t want to boil the mixture.
- Mix together the eggs and egg yolk, then pour into the lemon mixture (still on the double boiler) whilst stirring with a whisk.
- Continue to heat on a medium heat, stirring every few seconds with a whisk until the mixture thickens enough to coat the back of a spoon. This should take 5-8 minutes.
- Once thickened, remove the bowl and leave to cool. Give it a stir every 5-10 minutes until the mixture is cool, then place into a sterilized jar. Screw on the lid and refrigerate until needed (or serve immediately!).
You may occasionally find that you get a few white lumps in your thickened lemon curd – this is due to the egg whites cooking at a slightly different temperate to the egg yolks. I usually leave them in there, but you can strain the lemon curd over a fine mesh sieve to remove if you prefer.