Lemon Curd is simple to make – easier than you thought, if you’d ever considered making it at home. Of course you can buy Lemon Curd but not all are created equal. Homemade tastes like it’s devoid of artificial flavor & doesn’t have the nuclear color of some inferior curds. If you are going to buy a lemon curd it’s worth the few extra dollars for Bonne Maman or Wilkin & Sons. William Sonoma also sells a good lemon curd but it’s $25. Sorry, but no. With a few simple ingredients – butter, lemon juice, sugar & eggs you can make this bright, buttery, almost mouth-puckering dessert spread to use in desserts or spread on crusty fresh bread or buttered toast.
Lovonis Lark
recipes + wellness
Lemon Curd
With a few simple ingredients – butter, lemon juice, sugar & eggs you can make this bright, buttery, almost mouth-puckering dessert spread to use in desserts or spread on crusty fresh bread or buttered toast.
Servings: 1.5 cups
- 1/2 cup butter cubed
- 2/3 cup granulated sugar
- 1/2 cup (125ml) lemon juice
- 2 large eggs
- 2 large egg yolks
- Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat.
- Vigorously whisk in eggs.
- Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids.
- Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot buttered toast or scones. Makes about 1 1/4 cups.