Lemon curd is a preserve, a dessert spread & a filling made with lemon juice, eggs, butter & sugar. And it’s delicious spread on hot, buttered toast or folded or layered into a dessert. And it’s easy to make…
Some recipes you’ve seen might instruct you to cook lemon curd over a double boiler: a bowl set over a saucepan of simmering water. You don’t have to do that. A saucepan, low heat & constant stirring is all it takes to make this buttery, tangy spread.
And while lemon curd is readily available in most stores, homemade lemon curd surpasses any store-bought variety. It’s served cold so is best made a day or two ahead of serving it or using it in a dessert recipe such as: Lemon Curd Cheesecake Bars, Lemon Curd Cream Pastries or Lemon Curd Coconut Cake. In all honesty – we just love it on toast.
- 1/2 cup butter cubed
- 2/3 cup sugar
- 1/2 cup lemon juice
- 2 large eggs
- 2 large egg yolks
- Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat.
- Vigorously whisk in eggs.
- Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids.
- Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot buttered toast or scones. Makes about 1 1/4 cups.