Lemon Curd
While I do enjoy baking, and I have made a few batches of cookies, I decided that I wasn’t going to take plates of goodies out this year. I still plan to share treats with my friends and family, but for deliveries, I decided to take homemade Lemon Curd, Plum Syrup and Banana Bread.
Rather than having to find cute plates and wrap them up, and bake the right assortment of goodies, I thought I would simplify. I have a beautiful Meyer lemon tree that needed to get put to great use, and lemon curd was a great way to go. My sister shared some lemon curd with my mom and I a couple of years ago, and we fell in love with it. I will tell you though, that many people don’t know what to eat lemon curd with. I gave a girlfriend a jar of the nummy stuff, and emailed her a list of possible uses for it. I thought I would share it with you as well.
Basically think of lemon curd as a replacement for jam, and sometimes pudding.
- Filling for any cake
- Top Gingerbread cake with it
- Eat on Toast
- Mix it with whipping cream and eat with strawberries
- Eat with Greek Yogurt
- Crepes
- French Toast
- Purchase a pie shell and fill with lemon curd and raspberries (top with whipped cream)
- Serve on top of cream cheese, with crackers
- 3 Meyer lemons
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup butter, cut into 6 pieces.
- Finely grate zest from lemons, and squeeze enough juice to equal 1/2 cup.
- Whisk juice, zest, sugar and eggs in a double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it).
- Once eggs are well incorporated and the sugar has dissolved, add butter and continue whisking over the simmering water about 10 mins.
- Liquid will become opaque, lighter in color and thickened quite a bit, but still pourable.
- While still hot, carefully pour lemon curd through a fine strainer/sieve.
- Once strained, pour lemon curd into jars. You should have about 16 oz of silky decadent curd.
Related articles
Miriam T. says
Wow. I think I could actually make this! I had no idea lemon curd was so few ingredients.
Amber Edwards says
Ok, I’m so glad you added how to eat the lemon curd in your post. I’ve never heard of it before. But wow, it sounds delicious! And I now know what to eat it with!
Karla T says
I’m going to make this today. Do you think it will stay good for about a week in the fridge?
Emily Lyon says
Absolutely Karla! I would say up to 2 months perhaps, but no more.
Tammy says
I love Lemon Curd……. have never tried to make it myself, but wow……there would not be much left. I could seriously eat it right out of the jar!!!!
Gianna says
I love lemon curd, that looks so good!
Cindy Merrill says
WOW! Is Lemon curd this easy to make?? My hubby can’t get enough of it, so I have GOT to try this recipe!
megan says
lemon curd rocks – just wish we could get Meyer lemons here.
Zenaida says
I love good homemade lemon curd.
Donna Montoya says
Can this be made with sugar substitute (for diabetics)?
Emily Buys says
You know Donna, I’ve never tried a substitute. I think it could alter the consistency, but it would be worth giving a try! If you do test it out, I’d love to hear how it works!
Ruth Anderson says
what is a Meyer lemon?
Emily Buys says
Hi Ruth, the Meyer lemon is thought to be a cross between a lemon and mandarin or orange. It is a variety you can buy and/or plant, and I love them because they are sweeter than regular lemons. They aren’t as sour and are delicious to bake with.