Today we will learn how to make Easy Homemade Lemon Curd is so delicious!
You can enjoy it on all sorts of different baked goods and pastries, and it’s really easy to make.
How to Make Lemon Curd
We’ll start by getting our ingredients ready. You’ll need 1 cup of granulated sugar one tablespoon of lemon zest, 3/4 cup of freshly squeezed lemon juice nine egg yolks, so you’ll want to separate eggs, so you end up with nine egg yolks in a bowl that’s a little bit larger than it appears that you need.
Then last you’ll need to slice 3/4 of a cup of butter. That covers all of our ingredients, but you’ll also need either one pint-sized mason jar or two half-pint sizes.
I like to go with the two smaller jars so I can divide it up, but either will work. Grab a whisk and a saucepan and let’s head on over to the stove!
In a saucepan over medium heat combine 1 cup of sugar with 3/4 of a cup of lemon juice and one tablespoon of lemon zest.
We’re going to stir it until the mixture is hot but not yet coming to a simmer.
Grab your egg yolks and set them to the side. We’re going to get a little set up so we can temper the eggs before adding them into the rest of the mixture.
We going to whisk the egg yolks so that they are first all combined, then we’ll take some of the hot lemon mixtures and pour just a little bit in and whisk.
You want to do this all fast we’ll add in just a little bit more Whisk all in which tempers the eggs so that then you can add the egg yolks back in and you won’t end up with scrambled eggs.
Then we’re going to add in all of the butter and whisk this until it melts in staying over medium heat.
After about two minutes, you’ll remove it from the heat and pour the mixture through a fine-mesh sieve into your little jars. The mixture will thicken as it cools and that’s it!
You have a pint of lemon curd. It’s a good idea to pour it through that mesh sieve pretty fast because this thickens up super fast as it cools.
You want to make sure you get it through that sieve to catch little clumps that may have occurred when you tempered the eggs.
Lemon curd has a lot of different uses. You can use it as a filling for cakes or doughnuts, you can spread it on toast or muffins it can be used anywhere that could benefit from a little lemon zing, and I’ve got a lot of different options.
You could even use it to fill little tartlets. No matter what you choose, lemon curd sure is delicious!
This easy lemon curd recipe is creamy, delicious and so refreshing. Perfect for dessert or breakfast! Ready in under 15 minutes.
- 1 cup white sugar
- 3/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 9 egg yolks
- 3/4 cup unsalted butter
Mix the sugar, lemon juice and lemon zest in a large saucepan over medium heat. Stir constantly until the mixture is hot but not yet boiling.
In a medium-size mixing bowl, whisk the egg yolks until smooth.
Slowly pour a little (about 1/3) of the hot sugar mixture into the bowl and whisk continuously.
Transfer all of the egg mixtures into the saucepan, whisking to combine, over medium heat.
Cut the butter into slices the size of a tablespoon and add them to the hot mixture. Stir until the butter melts and thickens the mixture.
Pour through a mesh sieve into canning jars or a large bowl. The mixture will fill 2 half-pint jars (1 pint total).