I love old-fashioned recipes. Recently, my aunt passed along an old cookbook that belonged to her grandmother, my great-grandmother. It's full of many vintage recipes, including this easy lemon curd recipe.
Lemon Curd with Eggs
Lemon curd is a delicious, thick spread that you can use to top ice cream, fill cupcakes, and as a base for the most amazing lemon meringue pie and lemon bars.
You can also drizzle lemon curd over cheesecake and just about anything else. In fact, I've been using it as a topping on my molasses cookies.
I've been on a lemon kick recently. Last month, I posted a recipe for Lemon Meltaway Cookies on my other site.
And if you really love the tangy taste of lemons, go ahead and replace the icing on your favorite Lemon Bundt Cake recipe with a half cup of fresh lemon curd. So good!
This lemon curd recipe is a great way to use up extra eggs instead of water glassing, pickling or preserving them.
How to Make Lemon Curd with Eggs
Making Lemon Curd at home is incredibly easy. You only need four ingredients: lemons, sugar, butter, and eggs.
Place the half pint mason jars of prepared curd in a water bath for 15 minutes. It also makes a lovely holiday or hostess gift, so I highly recommend making a large batch for your pantry.
Ingredients
- 6 egg yolks
- 1 cup of sugar
- ½ cup of Butter
- ½ cup of lemon juice
Directions
First, cube the butter and place it back in the fridge to keep it cold. Then zest one whole lemon.
Next, juice the lemon and remove any seeds. Finally, combine lemon and sugar in a food processor and pulse to combine well.
If you still need to separate the egg whites from the yolks, you can do that now and set the whites aside for another recipe. They freeze well.
Don't worry if you don't have a double boiler. You can make one! Create a double boiler by placing a glass bowl with a few inches of water over a pan.
Whisk lemon juice and sugar together in the double-boiler bowl. Add in eggs and whisk to combine well.
Cook over medium heat, whisking constantly until the mixture thickens, about 8 to 9 minutes. To check if it is ready, stir with a metal spoon, flip it over, and run your finger over the back. If ready, the thickened mixture should not run.
Remove from heat and immediately whisk in your butter until it is completely melted and combined( you can do this just before removing it.)
Canning Lemon Curd
Are you learning about canning and preserving? If so, you'll be happy to know you can preserve your lemon curd for later use. You can pour it directly into your jars or run it through a sieve to make it smooth and creamy.
Wipe off the rims and replace the lids and rings. Let them cool, and then put the jars in the fridge to use within three days.
Or, if you want to preserve it, you can immediately place the jars into the water bath.
Lemon Curd Recipe FAQs
I had a lot of questions about making lemon curd at home, and I know you probably do, too. If you don't see your answer here, leave it in the comments, and I"'ll do my best to answer it.
Can you freeze lemon curd?
Yes, you can freeze lemon curd. Place it in an airtight container, leaving some space at the top for expansion. Freeze for up to three months. Thaw in the refrigerator before using.
How can I store lemon curd?
Store lemon curd in the refrigerator. Use a clean, airtight container to keep it fresh. It should be kept at a consistent, cold temperature to maintain its quality.
How long does lemon curd last?
Lemon curd lasts for about one to two weeks in the refrigerator. If frozen, it can last up to three months. Always check for any signs of spoilage before using.
How can I use lemon curd?
You can use lemon curd in so many ways. Spread it on toast, scones, or pancakes. Use it as a filling for cakes, tarts, and pastries. You could even mix it into yogurt or use it as a topping for granola.
What's an easy lemon curd frosting recipe?
For an easy lemon curd frosting, beat 1 cup of softened butter until creamy. Gradually add 3 cups of powdered sugar, mixing well.
Add ½ cup of lemon curd and one teaspoon of vanilla extract. Beat until smooth and fluffy. Use immediately to frost cakes or cupcakes.
Recipe
Easy Lemon Curd Recipe
Equipment
Ingredients
- 6 egg yolks
- 1 cup of sugar
- ½ cup of Butter
- ½ cup of lemon juice
Instructions
- Cube butter and place back in the fridge to keep it cold.
- Zest 1 whole lemon.
- Juice lemon and remove any seeds.
- Combine lemon and sugar in a food processor and pulse to combine well.
- If you haven’t already separated the whites from the yolks, you can do that now and set whites aside for another recipe, they freeze well.
- Create a double boiler by placing a glass bowl over a pan with a few inches of water in it.
- Whisk lemon juice and sugar together in the bowl of the double boiler.
- Add in eggs and whisk to combine well.
- Cook over medium heat, whisking constantly until the mixture thickens, about 8 to 9 minutes. To test readiness, stir with a metal spoon, flip it over, and run your finger over the back, the thickened mixture should not run.
- Remove from heat and immediately whisk in your butter until it is completely melted and combined( you can also do this just before removing it from the heat.
- You can pour it directly into your jars or run it through a sieve first to make it extra smooth and creamy.
- Wipe off the rims and replace the lids and rings.
Nutrition
