This simple recipe for easy homemade lemon curd makes a sweet, citrusy topping that is delicious spread on scones, muffins and toast. A great holiday gift!
Oh, the wonder that is lemon curd. I sometimes think lemon curd gets a bad rap, because of the whole “curd” part of its name, but I am here to tell you that lemon curd is a silky smooth, creamy dreamy concoction of butter, sugar, lemon and eggs, and you NEED it in your life.
You need to slather it on to scones.
You need to smoosh it in between halves of a butter biscuit.
You need to smooooooth it over hot pancakes.
You need to spread it over applesauce muffins.
But first you need to make it!
Here’s how you make easy homemade lemon curd!
Grab a few lemons.
Peel them, and then squeeze 1/2 cup of juice out of them.
Pop the peels and some sugar in a food processor and process them until you basically have lemony sand (your kitchen is going to smell all kinds of lemony-fresh!).
Add some butter, the lemon juice, a pinch of salt and some egg yolks and process again.
You are going to cook this concoction up until it is thickened – about 15 minutes or so – strain it through a fine mesh strainer to catch any lumps and bits of peel, and voila!
You have made your very own delectable easy homemade lemon curd! Which if you don’t eat it all up yourself (which I would TOTALLY understand), you can pour into a cute little mason jar and give away to someone you love this holiday season.
And speaking of people we love, that particular jar of lemon curd scrumptiousness was made my my mama. I love her to bits!
Want to round out your meal? This recipe pairs well with...
Easy Homemade Lemon Curd
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
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This simple recipe for easy homemade lemon curd makes a sweet, citrusy topping that is delicious spread on scones, muffins and toast. A great holiday gift!
Ingredients
- 4 lemons
- 3/4 cup sugar
- 8 tablespoons unsalted butter (1 stick), cut into pieces
- 5 large egg yolks
- 1/4 teaspoon salt
Instructions
- Peel 3 of the lemons, saving the peel for the next step. Cut the peeled lemons in half, juice them, and pour 1/2 cup juice into a measuring cup (you can save any leftover juice for another recipe!). If you don’t have 1/2 cup of juice, go ahead and juice that last lemon!
- Put the sugar and lemon peels in your handy food processor and process for 30 seconds – you want the peel processed into tiny pieces.
- Add the butter, egg yolks, lemon juice and salt to food processor and process for 30 seconds.
- Put a fine mesh strainer over a mixing bowl so you are all ready after the cooking step.
- Put the lemon mixture into a pot and turn the heat on low. Bring it to a simmer, stirring often until the lemon curd starts to thicken – this will take about 15 minutes. You want it about the consistency of loose pudding.
- Pour your beautiful lemon curd through that strainer you set up this will catch any stray lumps and peels. Now you can transfer it to a jar if you like – it will be easier now because it’s going to thicken a little more as it cools.
- Cool your magnificent lemon curd to room temperature and now it is ready to spread on scones, pancakes, muffins and toast!
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