Easy Homemade Delicious Lemon Curd

Posted on Apr 2, 2013


Homemade Lemon Curd

A little something that’s easy to whip up to beat those post-Easter blues, homemade lemon curd. There is something so lovely about the flavour of lemon, its zingy and fresh and goes almost perfectly with anything, sweet or savoury. I had an abundance of lemons the other day and had to think what to do with them. My partner was due home from sea and one of his favourite things is lemon curd. He buys it by the bucket load and piles it high up on everything from toast to oatcakes.

Jump to Recipe

 


lemon curd with a scone and butter

 

So as a small surprise for him, I decided to give homemade lemon curd a go.

 

a jar of lemon curd with 3 lemons

 

There are hundreds of recipes around on the Internet but I found this cut out in a scrapbook I keep of recipes. Please don’t tell me I am the only one that does that? For some reason I come across recipes or ideas in magazines cut them out and place them in my scrapbook, some I try and others, a bit like this one I kind of forget about until a particular fancy strikes me.

So that is how I came across this recipe, as a cut out from some supermarket magazine from who knows how long ago!

 

a jar of lemon curd

 

So on to business, this lemon curd is creamy tasting while still nice and well sorry for using this word again but zingy!

 

lemon curd with a bowl of lemons

Recipe

 

Lemon Curd

Prep

Cook

Total

Yield 1 Liter (approx 60 tablespoons)

Homemade lemon curd, smooth, sweet and creamy with a lovely lemony bite.

Ingredients

  • 3 unwaxed lemons
  • 200 grams caster sugar, (1 cup)
  • 115 grams Unsalted butter - diced, (1 stick)
  • 2 large eggs
  • 2 large egg yolks

Instructions

  1. Grate the rind of the three lemons into a medium sized heatproof bowl.
  2. Then juice the lemons and add the juice into the bowl.
  3. Set the bowl over a pan of warm water and add the sugar and butter. Gently stir until the sugar has dissolved and the butter has melted.
  4. Mix the eggs and the egg yolks together.
  5. Add the eggs to the mix through a sieve. This is important to do, as it will take out any of the unwanted egg membrane and give you a smoother mixture.
  6. Whisk the mixture over a medium heat until it starts to thicken.
  7. Keep stirring until the mixture sticks to your spoon. You will get the feel for when it is done.
  8. Pour the warm lemon curd into a warm sterilised jar and seal while still warm, and allow to fully cool down.
    an opened jar of lemon curd with a scone and butter
  9. This can be stored in a dark cupboard unopened for up to 1 month. Once opened it must be refrigerated and eaten within 10 days.
    an over head shot of an open jar of lemon curd

Courses Jams / Sauces

Cuisine British

Nutrition Facts

Serving Size 1 tablespoon

Amount Per Serving

Calories 31

% Daily Value

Total Fat 1.9 g

3%

Saturated Fat 1.1 g

6%

Cholesterol 17 mg

6%

Sodium 14 mg

1%

Total Carbohydrates 3.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 3.4 g

Protein 0.4 g

1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

7 Comments

  1. This looks amazing. I can’t wait to try making it. Then I’ll use it in my jam tarts, and on my homemade bread. Yummy!

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  2. I am obsessed with lemon, there’s nothing better! This lemon curd looks scrumptious!

    Post a Reply
    • Hi Lisa, thanks for stopping by. The lemon curd was lovely, like you I too love lemon as a flavour its so versatile and goes so well with so many things.

      Post a Reply
  3. Just catching up with my blog reading and saw this post, yum! I love anything lemon and never really thought of giving home made lemon curd a go but I will now it looks delicious 🙂

    Post a Reply
    • Hi Leanne, its so simple to make if you love lemon you’ll love this and it goes great with cake as well 🙂

      Post a Reply
  4. I love lemond curd, its one of my favorites! I love how versatile it is. Thanks for posting the recipe, and love how you canned it in those mason jars with that pretty fabric. Very shabby chic!

    It’s funny, I also save lots of recipes. I have 3 binders full of recipes, divided by categories. Anything I found that I liked, or modified and liked, or created myself goes into the binders in protective sheet covers. I have notes written all over the recipes. It’s not a scrapbook per say, but a collection that one day I hope to put into a nice printed cookbook to pass down to my daughters.

    Post a Reply
    • Hi Jenny, Thanks for your lovely comments. I think an awful lot of us collect recipes in folders, binders and scrapbooks I think if you love to cook its just something you can’t help yourself from doing. Its fun sometimes going through them and finding something that you haven’t thought about for years and making it, its good for finding inspiration when no other ideas are at hand. Thanks again Jenny 🙂

      Post a Reply

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