This luscious creamy Lemon Curd takes 5 Minutes to prep and 10 minutes on the stove and will have your mouth watering while you make it.
If you’re anything like me, your mouth starts watering when you just think about eating something luscious and lemony. I love all things lemon…so much that back in the Spring I got on this lemon kick and posted a few lemon recipes sort of back to back. I finally came to my senses and realized that there might be a few people out there that actually don’t like lemon desserts. I hope you’re not one of them. If you do love lemon desserts the way that I do, hop over and look at my Lemon Velvet Cream Pie , Lemon Chiffon Cake , or Lemon Roll . I can’t even tell you which recipe is my favorite because I love all lemon recipes.
Well today I’m here to say I can’t take it anymore! I’ve had lemons on the brain the past few days and I’ve had two or three lemon dessert recipes floating around in my head and they just won’t go away. Sorry…but you’re gonna see more lemon recipes starting right now! I just can’t help myself.
Today I’m sharing my quick and easy Homemade Lemon Curd recipe with you. There’s a reason I’m sharing this lemon recipe first. You’ll see soon enough, but first things first, today’s recipe. This Lemon Curd is so luscious and creamy and slightly tart. It will have your mouth watering while you’re making it. And guess what? You can eat Lemon Curd with sooooo…. many things. You can use it to top pancakes, angel food cake, scones, Pavlovas, or fill crepes. The list is endless.
The Lemon Curd gets mixed first, then cooked over low heat just until it thickens.
I’ll leave you wondering what might be in my next lemon recipe. Hmmm!Print
This creamy & luscious slightly tart Lemon Curd is perfect for pancakes, scones, cake filling, crepes, Pavlovas, mousse and more.
- 1 stick real butter at room temperature
- 1 cup of sugar
- 1 tablespoon lemon zest
- Dash of salt
- 4 large eggs
- 1/2 cup fresh lemon juice, about 4 large lemons
- Zest the lemons, making sure to remove the yellow zest only, not the white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice and set aside.
- Cream the butter in the large mixing bowl of a stand mixer, or use a hand mixer. Add the sugar, salt & zest and mix well.
- Crack the eggs into a small bowl, using a spoon to remove the Chalaza from each egg yolk. (See notes below for more information on the Chalaza). Add the eggs one at a time to the mixing bowl, mixing well after each addition. Add the lemon juice and salt and mix to combine.
- Add the mixture to a medium saucepan. Cook on low heat, stirring constantly until mixture thickens, about 8 – 10 minutes. Remove from heat.
- Spoon lemon curd into a bowl and let cool to room temperature. Place a piece of plastic wrap directly on top of the curd to prevent a skim from forming on top. Refrigerate until ready to use.
- Yield: 2 cups.
- The Chalaza is that little white thing that’s attached to one side of the egg yolk. Most cooks, remove it from the egg yolk when making puddings and custards. For more information on the Chalaza, see my post titled “What is that nasty little white thing on my egg yolk”.
- Make sure heat is on low when cooking the curd and whisk or stir constantly. It should never come to a boil. I set my electric stove burner on #3.