Easy Lemon Curd

Name: Easy Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 3/4 C Organic Cane Sugar (166g); Zest of 2 Lemons; 1/2 C Fresh Squeezed Lemon Juice (130g); 2 Large Organic Eggs (straight from the farm if you can get them!); 1/2 C Unsalted Butter (114g)

By Traci 31 Comments

Use fresh farm eggs for the most gorgeous color! Simple ingredients, quick prep, freezer friendly; Easy Lemon Curd. You’ve got this!

My first exposure to lemon curd was in classic lemon bars. I didn’t know it at the time, but that didn’t matter. What did matter was the creamy, smooth, custardy texture I experienced. I fell head over heels in love.

For so long I thought lemon curd was hard to make and/or not worth the time. After all, it’s right there in the store, on the shelf. Why not just buy it there? But after making homemade lemon curd, I never brought it from the store again.

Why?

It’s so easy to whip up at home and stores with ease in the freezer, so it’s always handy when you need it. Homemade makes the most flavor-rich, silky, creamy, and buttery lemon curd ever. Plus, lemons are in season and the hens are laying again. That means it’s time to make curd!

Prairie Bottom Farm hens have been on a several month hiatus due to the short winter days and all the rain. One would have to do a doubletake seeing them wade through the water. It was as if they’d morphed into ducks if only for a brief period of time. Those girls lay the most vibrant golden-yolked eggs which makes a beautiful curd.

If you can find local eggs, it’s worth the effort. Local Harvest can help you locate them and other local produce you may be after.

Y’all, this whips up in about 20 minutes. It’s so easy and fast, and makes great gifts for any occasion. People will think you’re all fancy schmancy making homemade lemon curd. We’ll keep the secret between us as to how easy it is to make.

You’ll find many ways to enjoy it too, from slathering it on Dutch babies, biscuits, shortbread, French toast, or filling a cake with it to swirling it into ice-cream, buttercream, ricotta, or making a tart or lemon bars with it. Or, sneak it into cute little hand pies!

The possibilities are endless.

If you’ve not made lemon curd, I hope you’ll give this a go. Don’t forget to check Local Harvest!

What’s your favorite way to enjoy lemon curd?

Slather on scones, biscuits, cheesecake, layer cake, pancakes, crepes... the possibilities are endless! | Vanilla And Bean

Print Recipe

5 from 6 votes

Easy Lemon Curd

Homemade lemon curd is so easy to make and whips up in no time. It freezes like a dream too so it's on the ready when you are! Slather it on pancakes, scones, biscuits, use it in a tart, ice cream, butter cream or lemon bars. Double or even triple this recipe to suit your needs! | Recipe yields 3/4 C (472g).

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Condiment

Cuisine: American, French

Keyword: Easy Lemon Curd, Lemon Curd

Servings: 6 Servings

Calories: 244kcal

Author: Traci York | Vanilla And Bean

Ingredients

3/4 C Organic Cane Sugar 166g
Zest of 2 Lemons
1/2 C Fresh Squeezed Lemon Juice 130g
2 Large Organic Eggs straight from the farm if you can get them!
1/2 C Unsalted Butter 114g

Instructions

Set up a bain marie (AKA double boiler). If you have a double boiler, use it. If not, here's how you make a bain marie. Fill a medium pot of water 1/2 way and bring that water to a slow simmer (not boiling). You'll need to be able to fit a smaller pot into the larger pot with the curd ingredients in the smaller pot. The simmering water cooks the curd slowly and gently. You'll want the smaller pot stable as well because you'll be stirring.
Have ready a fine mesh strainer and a bowl for straining the curd into.
After the water is simmering, in the smaller pot off the heat, whisk the sugar, zest, and lemon juice together. Working quickly, add the eggs and whisk briskly until all the ingredients are incorporated. Add all the butter at once and set in the bain marie, bowl touching the water, continuing to whisk every minute or so for about 13-15 minutes or until the curd reaches 170F (77C). If you don't have a thermometer, you can cook it for about 15 minutes and notice how it thickens. Coat the back of a metal spoon with the curd and run your finger through it (let it cool a bit before you do this!). If the curd stays in place on the spoon and does not run.. it's ready!) You'll want to whisk enough to cook the curd evenly and throughly. You will probably see some cooked egg.. and a bit is okay because it will be strained out.
Strain the curd and discard the solids. Place a piece of plastic wrap directly on the surface of the curd and refrigerate. It will thicken as it cools.
Once cool, transfer to lidded storage jars. Refrigerate for up to one week or freeze for up to six months (it won't last that long!).

Notes

Adapted from Sweet Laurette's in Port Townsend, WA (sadly, Laurette closed her doors to this sweet cafe' in 2017).

Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.

Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

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