homemade lemon curd
I like to take some shortcuts when I cook and bake and I haven’t been shy with sharing them. As long as the dish turns out as good as it would if you took the long way, then why not? But there are some things that I would simply never skimp on and homemade lemon curd is one of them.
A good lemon curd should be silky and smooth, tart and sweet. It’s not a time-consuming process, but there are steps that need to be followed in order to get the best curd possible.
Of course, as with all recipes, starting with high-quality ingredients will get you off to a great start. After that, the most important thing to be aware of when making lemon curd is that you might get small pieces of cooked egg that you’ll have to strain out. It’s not a complicated step but it’s an important one that will keep your curd silky smooth.
I’ve had a favorite curd recipe for years. It’s near perfect but occasionally I would get those small egg pieces I mentioned above. Then recently I came across this article from Fine Cooking that promises a foolproof way to make it; I decided to test their method so I could report back to you ;-)
The lemon curd turned out perfectly with not an egg piece in sight. Their method creams the butter and sugar together much like you would do when baking a cake. An extra step but one that really makes a difference!
I’ve also included a recipe to make it in the microwave. It won’t be as silky smooth, but it will still be delicious and miles better than store-bought.
Check back Monday for Lemon Tiramisu, one of the only reasons I make homemade lemon curd in the first place!
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup fresh lemon juice
- 1 tsp. grated lemon zest
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Microwave Homemade Lemon Curd
- 3 tablespoons lemon zest
- 1/2 cup fresh lemon juice, strained to remove any pulp (2 to 4 lemons)
- 1 1/2 cups sugar
- 8 tablespoons butter, softened
- 3 eggs, lightly beaten
- 2 egg yolks, lightly beaten (together with the whole eggs)
- Mix butter with the sugar, lemon zest and lemon juice. Add the whole eggs and yolks and blend well.
- Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute. Continue until mixture thickens and coats the spoon. You might need more or less time depending on your microwave.
- Cover and refrigerate at least an hour.
Lemon curd is amazing, and this one looks absurdly silky. I would have a hard time resisting eating the whole thing spoonful after spoonful… All that’s missing is a scone or three!
Meister @ The Nervous Cook recently posted..The best and worst idea I’ve ever had: Borrowing an ice-cream maker
Thanks! :-) It really is soooo good!
Yep! I discovered lemon curd in the microwave a year or so ago and posted about it. I couldn’t tell the difference between that and the stove-top method, so I’ve been making it that way ever since. I usually make a double batch and freeze it in mason jars. Have it with homemade ricotta in the morning time. Mmmm.
Amy recently posted..Why Didn’t I Think Of That?!
I’ve never frozen it but heard it works really well. And I’ve been wanting to make homemade ricotta, too…
The texture of that lemon curd looks just perfect, and it’s just asking for a scoop. Never heard of microwave curd though…
Gourmantine recently posted..Chocolate mousse marathon finale: third runner up…!
Thanks…it was really good. The microwave version works surprisingly well!
Nice looking pics. What’s the yield on the foolproof method? Enough for a nice big pie, wouldya say?
aiche recently posted..Losing Sight
I would say so. It makes about 2 cups which seems about right for a pie. Of course, I’d double it since I’d eat half warm right out of the pan ;-)
I could eat lemon curd by the spoonfuls… not a chance this would make it to Monday, can’t wait to see your Lemon Tiramisu
Me, too – especially when it’s still warm!
Can I just tell you how much I love you for posting this? I just got some fresh crumpets from this bakery on our way back from a mini vacation and wanted to make lemon curd and clotted cream – this is perfect!
YAY!! That’s awesome, FI!!
Mmmmm, there is NOTHING like homemade lemon curd. Heavenly!
Sommer@ASpicyPerspective recently posted..Chocolate Espresso Pots de Creme with Espresso Whipped Cream
Thanks, Sommer :-)
[...] is just sooo much better than store-bought, so do yourself a favor and take the extra step. I have two recipes for lemon curd; one will guarantee you’ll turn out a curd that’s silky and smooth, the other is almost [...]
Yum! I need to try making this simple lemon curd recipe :)
Kiran @ KiranTarun.com recently posted..Pistachio Birthday Cake
You’ll love it, Kiran – so easy but really good!
I’ve never made lemon curd that way before, but it makes sense, must try!
Sylvie @ Gourmande in the Kitchen recently posted..Gluten Free and Grain Free Chocolate Granola | Chocolate for Breakfast
You’ll love it, Sylvie :-)