This Lemon Curd is great with scones, muffins, waffles or used in your favorite desserts! This thick, sweet and citrusy spread is so easy to make at home – it’s like sunshine on a spoon!
What do you do when one of your neighbors gives you about 30 lemons?! You make lemon everything ….. and still have lemons leftover! Don’t be surprised if you see a few lemon recipes popping up! 🙂
Now that we’re into February, my mind is switching gears and I’m already thinking about Spring. Of course, here in Phoenix we’re looking at 70 degree weather. So, it’s pretty easy to think about sunshine and all things Spring-y. I know some of you are longing for that warmer sunshine and no snow. I feel you – and that’s where yummy treats like this Homemade Lemon Curd is great!! It’ll make you forget about all the yucky weather and it will remind you of warmer days.
Lemon treats are one of my favorite things about Spring and I can’t wait for bloggyland to be in an explosion of all things lemon! I hope y’all enjoy this!
Homemade Lemon Curd
This Lemon Curd is great with scones, muffins, waffles or used in your favorite desserts! This thick, sweet and citrusy spread is so easy to make at home - it's like sunshine on a spoon!
Ingredients
- 6 tbsp. unsalted Challenge Butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 cup lemon juice (that was about 6 lemons for me)
- 1 tsp. grated lemon zest
Instructions
- Combine the butter and sugar in a medium mixing bowl with an electric mixer. Add the eggs an egg yolks one at a time, mixing well between each addition. Mix in the lemon juice.
- Transfer the butter and egg mixture to a medium saucepan with a heavy bottom. Cook and stir the mixture over low heat until the butter melts and the mixture looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, abut 15 minutes. DO NOT BOIL.
- Remove the lemon curd from the heat and stir in the lemon zest. Transfer the lemon curd to a container and press plastic wrap onto the surface, covering the lemon curd, to keep a skin from forming on the top. Refrigerate.
Recipe Notes
The curd will thicken slightly as it cools. Be sure to use this within a week! Keep refrigerated. You can also make lime curd or orange curd by switching out the juice and zest!
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 837kcal Calories from fat 396 | |
| % Daily Value | |
| Total Fat 44g | 68% |
| Saturated Fat 25g | 125% |
| Transfat 1g | |
| Cholesterol 462mg | 154% |
| Sodium 86mg | 4% |
| Carbohydrate 107g | 36% |
| Dietary Fiber 0g | 0% |
| Sugars 102g | |
| Protein 10g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Other Posts You May Enjoy:
Lemon Funfetti Cake with Lemon Curd Filling and Lemon Marshmallow Buttercream Frosting
Jamie,
I so want to try making lemon curd. Pinned. I'll definitely be making this soon.
Annamaria
I love all things lemon. This looks yummy Jamie!
never though of making this at home – love it!
B-E-A-Utiful Jaims! What a nice neighbor 🙂
I think they wanted you to make them that cake!!
This Lemon Curd looks beautiful Jamie and can be used in so many recipes.
Oh Jamie, you know I have a weakness for lemons – this looks fantastic!!
Saving! Pinning! Can't wait to make this, Jamie! 🙂
One of my absolute favorites, I love this stuff!! If I can grow lemons in AZ, I definitely need to move. 😉
Lemon Curd freezes well. I keep lemon and orange curd in freezer at all times.
Do you know if this can be made using Splenda?
I have never tried using Splenda, but I think it will work ok. I would love to know how it turns out if you try it.
This has become my favourite lemon dessert. Everyone asks for it when they are coming to dinner!