I don’t know how I have become this person. It’s certainly not due to an abundance of time on my hands. Perhaps I am just intrigued at the notion of making them. In any case, I’m often surprised at the simplicity of making these things.
Last year, I wrote down a list of things I normally buy but would like to make myself. Lemon curd was pretty high on that list. January always makes me want to stock up on lemons and make a whole host of lemony things, so this seemed like the perfect time to give it a try.
I can now tell you that lemon curd is so very simple to make in your own kitchen. I very closely followed a recipe I found at Southern Living and it worked perfectly. If you’ve got zesting, juicing, and whisking patience, you’re all set. Your reward is a perfectly tart and sweet lemon curd.
The beauty of lemon curd is its versatility. You can use it for all kinds of things. Dollop a little on some shortbread or a scone or a muffin. Use it to fill thumbprint cookies or even small tarts. If you’re a fan of all things lemon, I’m sure you’ll find all sorts of ways to put your homemade lemon curd to good use.
Yield: 2 cups
Prep Time: 20 minutes
Cook Time: 20 minutes
Homemade Lemon Curd is simple to make and so versatile. Use it for everything from a dessert filling to a simple topping.
- 6 medium lemons
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Zest the lemons for a total of 2 tablespoons of zest.
- Juice the lemons for a total of 1 cup of juice.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until blended after each addition.
- Reduce mixer speed to low. Gradually add the lemon juice, mixing just until blended. Stir in the lemon zest. The mixture will look curdled.
- Place the mixture in a heavy saucepan. Cook over medium-low to medium heat, whisking constantly. Cook until the mixture thickens and coats the back of a spoon. This should take 15 to 20 minutes.
- Transfer the mixture to a bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the lemon curd. Chill at least 4 hours.
- Store refrigerated up to 2 weeks in an airtight container.
Recipe slightly adapted from Southern Living and MyRecipes.