It’s spring time and that means we are making all sorts of lemon desserts! And this sweet and tangy lemon curd is at the top of the list. With easy to make instructions and only 5 ingredients, you’re going to want to just eat this stuff with a spoon!
Oh sweet and tangy lemon curd, I love you to the ends of the earth.
My mom used to talk about how much she loved lemon curd, and I never got it.
I mean “curd”, it sounds kinda gross.
But then one day, I got this free little jar of lemon curd, and really liked it.
And I was inspired! I knew I needed to make my own, because most things are so much better home made.
PLUS…it was the first year the boyfriends parents started bombarding me with SO MANY LEMONS from their lemon tree. I had to find a way to use them.
And let me tell you guys, fresh lemon curd is the way to go. I can’t even explain how much better it was than the store bought.
It’s so fresh and tart with the perfect amount of sweetness.
But there is a secret to this delicious lemon curd….Meyer lemons.
Meyer lemons tend to be just a touch sweeter than regular lemons, and have this absolutely amazing flavor. Sure, you can use regular lemons, but really guys, Meyer lemons is the way to go.
They are typically in season December through May.
You should be able to find them at your grocery store, but if not, you can also buy them through Amazon for a price (affiliate link – I earn a small commission if you buy through this link to pay for this blog). Now having a regular supply, I’ve never done this before, but it could be handy.
Or like I said, go ahead and use regular lemons.
Buttery, creamy, sweet and tangy, lemon curd is delicious served on toast, muffins, crackers, used in pies and soufflés or just eaten right off the spoon.
I like the spoon method. It’s a guilty pleasure, I know.
How to Make This Tangy Lemon Curd
You may have read that lemon curd is difficult, but it’s not guys. I promise.
Plus it only has 5 ingredients. It can’t be that hard with only 5 ingredients right?
I’ve included step by step instructions with photos below. You can do this!
Beat the egg yolks in bowl. Heat lemon juice, sugar and lemon zest in a saucepan over medium-low heat until warm. Use 3/4 to 1 cup of sugar, depending on the level of sweetness desired. I use a little over 3/4 cup; I like it tart, but enjoy the bit of added sweetness.
Pour 1/4 of the lemon juice mixture into the egg yolks while continuously whisking to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk.
Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat. Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
Honestly guys, I tend to skip this step because I’m not worried about zest or lumps in my lemon curd. So it’s totally options. You’ll get a smoother lemon curd if you strain it, but if you’re strapped for time, go ahead and skip it.
Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so.
You can see in the second picture from the right on the bottom how the lemon curd gets streaks when whisking. This indicates it’s done. I like it thick enough to spread.
After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. Once you’ve made this home made version, you’ll never go back to store bought!
So what do you do with this sweet and tangy lemon curd? Oh guys….there are so many things. Like I said earlier, just eat it with a spoon. Or spread it on a muffin or toast. Or make some of these super awesome desserts:
Don’t forget to check out some of these awesome desserts:
Did you make this recipe? Leave me a comment below and let me know what you think.
Buttery, sweet and tangy, this lemon curd is a staple for spring!
- 3/4 cup fresh squeezed lemon juice
- 2 tsp. lemon zest
- 3/4 to 1 cup sugar
- 6 egg yolks
- 3/4 stick unsalted butter
- Beat the egg yolks in bowl.
- Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
- Pour 1/4 of the lemon juice mixture into the egg yolks and whisk to temper the eggs.
- Add another quarter of the lemon mixture to the egg yolks and whisk.
- Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
- Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
- Continue whisking until the whisk leaves lines across the mixture.
- Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
- Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so.
- After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks.