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Luscious Lemon Curd

Homemade Luscious Lemon Curd is made using wholesome, all natural ingredients using a foolproof technique, plus I'll give you 20+ ways to use this delectable citrus-y curd.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 2 1/2 cups
Calories: 51 kcal
Course: Dessert
Cuisine: American , British

Ingredients

  • 1 cup fresh lemon juice about 7-8 lemons
  • 1/4 cup 4 tablespoons unsalted butter
  • 1/8 cup 2 tablespoons heavy cream
  • 4 large eggs whole
  • 2 large egg yolks
  • [1 cup granulated all natural cane sugar or refined white sugar]
  • [1/2 teaspoon kosher salt]
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
  2. In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.
  3. In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
  4. Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling.
  5. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, about 5 to 8 minutes. Remove from heat and pour curd strain through a fine sieve. Stir in the kosher salt and vanilla.
  6. Cool completely, using on your favorite treats or baked goods (see post for ideas). Store in jars in fridge for 1-2 weeks, freeze for up to 3 months (thaw in refrigerator 24 hours) or can the curd for 2-3 months storage in fridge.

Notes

  • Did you know you can freeze Lemon Curd? Up to about 3 months, simply thaw 24 hours in fridge and use.
  • Refrigerate curd in sealed container up to 1-2 weeks
  • Try canning your curd, since lemon curd is wicked acidic (nod to my husband's New England roots), you’re slowly pasteurizing the eggs as the mixture thickens over the heat, so canning is safe.
  • See post for ideas on the many ways to use Luscious Lemon Curd!

Nutrition Information

Serving 2tablespoons Calories 51kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 36mg (12%) Sodium 38mg (2%) Sugar 6g (12%)

Nutrition Facts

Serving: 21/2 cups

Amount Per Serving

Calories 51

% Daily Value*

Serving 2tablespoons
Calories 51kcal 3%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 36mg 12%
Sodium 38mg 2%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.