I adore lemon curd. I have been making it for the last 7 years. It started when I owned a small tearoom and I served it each day with scones.
It’s pretty easy, just a little time consuming. You can use it with scones, put it on cake, cookies, and fill cupcakes with it. There is endless fun you can have with lemon curd. It will last about 3 weeks refrigerated or you can even freeze it for later.
I jar it up and give it as gifts. I don’t have a picture here, but you can put a cute label on it and send it on it’s merry way. Your friends will love you for it.
Lemon curd was brought over by the colonists from England, where it is known as lemon cheese or lemon butter. I found this recipe from Rose Beranbaum’s Cake Bible. There are many versions around, so experiment and find one that works for you.
If you want to make this refined sugar free, you can substitute the sugar for xylitol.
Ingredients
4 large egg yolks (2 oz)
Sugar 1/2 cup plus 2 tablespoons
Lemon Juice freshly squeezed about 2 – 3 lemons
Unsalted butter 4 tablespoons
pinch of salt
Fresh lemon zest 2 teaspoons.
Directions
In heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour. The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle. You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.
The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir. I know you will enjoy this lemon curd recipe. Sign up to receive future recipes or follow along on twitter.
Candi Elm is a wife and mom who bakes and secretly dreams of one day being a famous pastry chef, along with striving to be a techie and iced tea connoisseur. She currently lives in Southern California while blogging, baking and raising her children.
I am a baker, I think about it all the time, coming up with new desserts, that is, while spending time with my 3 children. Two of them help me in the kitchen. The oldest doesn't think it's the cool thing to do. I also teach cooking classes including gluten free baking. I like to read and work out in the garden. I finished culinary school a few years ago and volunteer at our church and school. I am busy, busy, busy, but love every minute of it. 
I love lemon curd too … I've never made it myself so I can't wait to try your recipe!
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Oh god! I LOVE lemon curd! I never tried to make some but I think I will!
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I love lemon curd, but I have to admit…..I never made it before. I am always worried about the curdle issue. I have to face my fear one of these days.
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I have had several experiences with the curdling, but I keep doing it. Just watch the temp and straining gets rid of all the eggs that curdled.
Lemon curd is delicious! My aunt makes it for us all the time, we love it so much. She also used the Cake Bible, but of course put her own spin on it. Thanks for sharing!
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I put my own spin on it when I make it to sell. I like it really lemony.
that sounds like fun. I guess you have to keep a lot in the house.
I have to try that – my little man LOVES lemon!
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I am not a huge lemon curd person— but maybe I have never had a good version……..
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