Do you know what I love about lemon curd? The butter. Oh sure, the lemon is mind-blowing too, but really, it’s the buttery mouth feel combined with the lemon flavour that gets me every…single..time. Today I’ll show you how to make lemon curd – and it’s so easy to make that you are going to make it all summer long and eat it on your summer berries!
Lemon Curd is Fast & Easy to Make!
Lemon curd is thickened by cooking lemon juice, sugar and eggs together. Then you add in some butter. Let it melt. Then if you can stop eating it off the spoon, you cool it for a few hours to thicken it up. It’s a beautiful thing.It becomes a buttery, lemon bliss that you can put on scones, cake, in trifles or on toast. I could eat this by the spoonful, but I try to restrain myself and use on summer berries for one decadent treat. You can also use it in trifles or better yet, bake up some decadent scones and then slather this gorgeous lemon delight all over them. Oh, what a gorgeous treat this is for an afternoon tea!
Is there a difference between lemon curd and lemon pie filling?
Lemon curd is VERY intense, more intensely flavoured than lemon pie filling. If you made pie filling this powerfully flavoured, it wouldn’t taste that good. Lemon curd is meant to be eaten in small amounts and usually WITH something (berries, scones) that diffuse the taste. The amount used in a slice of pie would be too strong. Lemon curd does make a great cake filling however, it’s the perfect filling to slather between layers of cake.
How long can you keep fresh lemon curd in the fridge?
Lemon curd will keep in the fridge for 1-2 weeks – hahaha yah right. It’s gone within 3-4 days in this family!
Karlynn’s Cooking Tips for Making Lemon Curd
- Have patience when thickening the lemon curd. It will eventually thicken, but sometimes it all depends on factors outside of your control. It usually takes a good 10 minutes for mine to thicken up.
- Of course you will see in the recipe that I used salted butter in this and as usual I’m going to stress how a little bit of salt foils the sweet and turns this into an extraordinary lemon curd. You need that little zip of salt, trust me! So unless you are on a sodium reduced diet, please use the salted butter!
- If you like some texture in your lemon curd, add in some lemon zest. Both ways are good, it always depends if I want to strain the curd or not when making it. You can add in a TBSP of lemon zest if you want! You can see in my photo that I have the lemon zest in my batch this time around. I wanted it really lemony!
Happy cooking everyone! This would also be fantastic on the June strawberries that are in season right now, it makes for the perfect treat this time of year! Lighter, lemony and fruity!
Try These Other Lemon Recipes:
Does anyone have strawberries yet? Everything here is so behind, I should totally have berries but all I have is some blooms right now. Anyone have better luck than me this year?
Hope you enjoy this! Love you more than lemons,
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- 1 cup lemon juice
- 6 eggs
- 1 1/2 cups sugar
- 1/2 cup salted butter
- Beat the butter and sugar with an electric mixer for about two minutes, just like you do to make cookies.
- Slowly add the eggs then beat for one more minutes. Stir in the lemon juice.The mixture will look curdled, but it will smooth out as it cooks.
- Place the mixture in a medium sauce pan and cook over low heat until it's smooth. Increase the heat to medium and cook, continuously stirring, until the mixture thickens. The mixture should stick to the spoon slightly.
- If there are any lumps, strain through a sieve.
- Cool in the refrigerator for a few hours, it will thicken up some more in the fridge. Keep in the fridge in a jar/jars.