When life gives you lemons, make some homemade Lemon Curd. Lemon Curd is my absolute favorite spread and a must in my fridge. It’s soft, creamy, tangy sweet and if you haven’t tried it, you really need to do it now. I promise you, this will be a new favorite.
Lemon curd is a creamy version of jam that you make it in less than 30 minutes with only 4 ingredients. You can keep it a week or two in your refrigerator. And you can also store it for up to 1 year in your freezer if kept at right temperature and well packed. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.
I always use it as a spread on scones with Philadelphia cream cheese. The combination Lemon curd with cream cheese is amazing. Just thinking about it makes my mouth water.
It’s even perfect when making homemade ice-cream, And it’s great as a filling for Lemon Swirl Muffins, Lemon pie, Macaroons and etc. Spread this homemade curd on biscuits, crepes, pancakes, toasted bread, oven-baked pancake or as a topping for your oatmeal. The combinations are endless on how to use Lemon Curd.
Double boiler
When making homemade Lemon curd you need a double boiler. Fill the bottom of a pot with water and put a bowl inside. Make sure the glass bowl don’t touch the bottom of the cooking pot. Bring water to boil. Don’t cook Lemon curd on direct heat. Try not to use any metal when making the curd, it can give it a metallic aftertaste. For the double boiler I use a heat-proof glass bowl and a silicon whisk.
If available, use organic lemons for your recipe as you’ll be using both the zest and juice of the lemon.
Pour lemon curd into a well cleaned glass jar and cover with plastic wrap until it cools down.
Store the homemade Lemon curd in a glass jar with lid, in your refrigerator for up to 2 weeks.
If you liked homemade Lemon curd, you may also like:
Homemade Lemon Curd
Ingredients
- 2 Lemons medium size zest and juice
- 2 Egg yolks
- 1 Egg
- 170 g Sugar (6 oz) white
- 100 g Butter (3.5) room temperature
- 1 tsp Vanilla powder or extract
Instructions
- Cut butter into small cubes and keep it at room temperature.
- Wash the lemons.
- Grate the zest from both lemons and then squeeze the juice.
- Fill the bottom of a pot with water and put a bowl inside (see note). Make sure the bowl don't touch the bottom of the pot. Bring water to boil.
- Place egg, egg yolks, sugar, vanilla sugar (or extract), lemon zest and juice into the bowl.
- Use a silicone whisk and whisk until completely blended. Continue to whisk until the mixture becomes thick. About 15 minutes.
- Take bowl from pot and add butter. Whisk constantly until the butter melts from the heat of the curd and it's well blended.
- Pour lemon curd into a well cleaned glass jar and cover with lid until it cools down. Place your curd in the refrigerator. You can keep it in the refrigerator for up to 2 weeks.
