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Homemade Lemon Curd is THE best thing in the world. You can use it to fill pies, spread on toast, waffles, pancakes or pound cake, or just… eat with a spoon. I’m not judging.
It’s still lemon season (I love it – check out some other ways I use lemon, here and here and here) and that means lemons seem to appear in the kitchen at work, randomly. I don’t know who brings them, but I love them deeply. I take a few home whenever I see them, and use them for dinner, in water or in this yummy recipe. Making homemade lemon curd is extremely simple – and so so good. You’ll make it again and again (well, you’ll need to anyway – because you’ll eat the first batch with a spoon and have nothing to fill your pies with).
[clickToTweet tweet=”Fresh Homemade Lemon Curd from @KyleeCooks! #delicious #recipe #lemon #foodpics” quote=”Love this? Tweet it from the rooftops!”]
Use it to fill little pies, or on pound cake! (Or just eat with a spoon)
The tart lemon flavor of this is somewhat tamed by the emulsion of the whole eggs used…. so it’s tart, but sweet – and dreamily creamy. I like to use it on thick white toast, in little pies (recipe coming soon!), and on pound cake. The original recipe says it’s only good for around 3 days, but I have found that it’s good for at least a week. If it even lasts that long! See how easy it is??
Want more? How about these?
- 3 eggs lightly beaten
- 6 Tbs sugar
- 1.5 tsp freshly grated lemon zest
- 6 Tbs freshly squeezed lemon juice
- 1/4 cup butter diced (4 Tbs)
- Whisk all ingredients together in a small saucepan, and cook over medium heat.
- Continue to heat, whisking constantly until curd is thickened - 5-7 minutes (approximately) (do not boil).
- Strain the curd through a fine strainer, removing any solids.
- Refrigerate until cold and thick, around 3 hours, before using.
Source: Originally from Mom’s Big Book of Baking