Lemon Curd (WFMW)

This time of year, I tend to get in a bit of a winter food rut.  I do love the comforting casseroles, soups, and stews, but after a while, I hit my limit.

I can always tell when I’m starting to get antsy for spring and summer foods because I start to crave summery fruits and veggies.  Sure, I freeze and can during the summer so that we have local, healthy food all year round, but strawberry jam and frozen green beans just aren’t the same as the fresh, real thing. So, this time of year, I usually start to give in a bit and pick up a package of organic strawberries that traveled halfway across the world to make it to my grocery store. I try not to do it too often, but sometimes you have to do what you have to do.

This year, along with my berry cravings, I’ve also been in the mood for citrus.  Few fruits are as bright and cheery as lemons, so I picked up a big bag of lemons.  I’ve been adding lemon slices to my beverages and adding a spritz of summery flavor to all sorts of dishes.

works for me wednesday at we are that family

Despite my efforts to make my way through the enormous bag of lemons that I purchased, I still had quite a few left over after about a week. I couldn’t bear to let them go to waste. So, naturally, I made lemon curd.

I thought I’d share my simple and easy recipe for lemon curd for this week’s Works for Me Wednesday post because it’s great for getting rid of the winter blues.  It’s fantastic on desserts (cakes, muffins, tarts, even cheesecake) and takes breakfast up a notch when you slather a bit on a slice of toast or a biscuit.

Lemon Curd
(Makes about 2 cups)

  • 3 – 4 lemons (enough to yield 1/2 cup juice)
  • 1 cup granulated sugar
  • 4 egg yolks
  • 1/2 cup (1 stick) unsalted butter, cut into 6 pieces

Begin by zesting and juicing the lemons.  A strainer works well to make sure you don’t have pulp and seeds in your lemon juice. You will need 1/2 cup of juice.

Bring a pot of water to a boil and then reduce to a simmer.  In a mixing bowl that fits on top of the pot (without falling in or touching the water), whisk together the lemon juice, zest, sugar, and egg yolks. Place the mixing bowl over the pot of simmering water, and continue to whisk until the mixture thickens and coats the back of a wooden spoon (about 10 minutes).

Remove the mixing bowl from the heat.  Gradually whisk in the butter, one piece at a time, until it has all been incorporated into the lemon curd. Transfer to a clean bowl or jar.  Press a piece of plastic wrap down against the surface and refrigerate.  The lemon curd will keep for about a week in the fridge.

41 Responses to Lemon Curd (WFMW)

  1. Gail says:

    Lemon curd is my downfall. I cannot keep it in this house no way no how. It always manages to find its way to a spoon and then lands in my mouth. No toast…that’s fattening.

    Thanks a lot for adding to the monkey on my back.

  2. JenniferA says:

    I caved and bought some California strawberries this week too!!

    I’ve never made my own lemon curd but I guess it is high time I try. This looks divine.

  3. Amanda says:

    Beautiful pics and recipe… you inspire me!! :)

  4. Eliana says:

    I can’t think of a better way to use up lemons :) Awesome pictures Jen.

  5. […] This post was mentioned on Twitter by Jen Schall, Gail Dosik, Tracey Wilhelmsen, Picture Me Cooking , Jennifer Adams and others. Jennifer Adams said: More lemon! More sunshine! More spring! RT @JenSchall Lemon Curd (WFMW) http://t.co/qL833GP […]

  6. Dulce Dough says:

    This is great! I’ve never made lemon curd before. I didn’t realize how easy it is!

  7. Paula says:

    Like Dulce Dough, I’ve never made lemon curd before either. Your recipe is so simple….what’s stopping me!

  8. Liberty says:

    Looks great – would be stupendous on my grain free cupcakes!! http://bit.ly/fallNO

  9. Love lemon curd! It is great for breakfast, snacks, and desserts. Always good to have on hand.

  10. This looks totally wonderful – I am a citrus freak, and your curd looks such a beautiful yellow & so creamy!

  11. That looks great – I’d love to try this soon.

  12. The perfect recipe for me to use the lonely egg yolks which didn’t partake in my macaron making adventures. :) Thanks Jen!

  13. Jennifer says:

    I love lemon curd – it’s my favorite dessert. I haven’t made it in ages! I love it on biscuits, or my preferred method: by the spoonful :)

  14. I hear you about needing some summery flavors, I’ve been in a winter funk recently too. Some lemon curd would brighten everything up!

  15. Thank you so much for the recipe and showing how to make it!!

  16. Tracey says:

    I’m so with you Jen, I bought a package of strawberries last week for the same reason. Lemon curd is my favorite, and I have a giant bowl of lemons on my counter so it’s on the to-do list for this weekend!

  17. Yum, yum! I can already taste the sweet-tartness.

    I’d love to have you share this recipe with Sweet Tooth Friday! http://alli-n-son.com/2011/02/24/cream-cheese-brownies/

  18. Joy says:

    Hmmm Lemon curd. It looks so good.

  19. Sue says:

    I finally made lemon curd(yesterday), and even though it tastes great, I’m not sure it’s quite thick enough:( Yours looks perfect!

  20. […] Lemon Curd at My Kitchen Addiction […]

  21. […] tie it all together, I paired the panna cotta and cookies with some homemade lemon curd and a few blueberries.  It turned out to be the perfect combination of creamy and crunchy. The […]

  22. Ahh lemon curd.. I really ought to haul my ass to the kitchen and make it. I assume the sugar goes in with the juice and the yolks?

  23. […] I made two kinds of doughnuts… Peanut butter filled doughnuts with chocolate ganache and lemon curd filled doughnuts.  That’s how I […]

  24. […] from my kitchen addiction […]

  25. […] (using raw eggs, mind you), I think it turned out well…. I didn’t deviate much from the recipe but I will provide it here nonetheless.  One quick thing to note: the second time I made it, I put […]

  26. Amy O says:

    Hey Jen, I just made the lemon curd, but I have a question…when do you add the sugar? I got all the way to whisking in the butter and realized my sugar was out on the counter, but not in the curd! :) I reread the recipe, but don’t see when to add it. Shouldn’t it be added with the eggs, juice, and zest? I went ahead and added it after the butter because when I tasted it, boy was it t*a*r*t! Not sure if it will stay thick enough, but it tastes a whole lot better!
    Thanks for a great recipe! Can’t wait to try it again!

    • Hi, Amy – Sorry about the confusion! You’re right… I had forgotten to mention when to add the sugar! It gets whisked in with the lemon juice, zest, and yolks at the very beginning! I have fixed the recipe… Thanks so much for letting me know!

  27. kristy says:

    Hi Jen, I’ll have to say you have such a lovely site. Your pictures are amazing. And lemon curd is definitely something I couldn’t resist. Thanks for sharing. Hope you’re ahving a great day.

  28. OMG, what are you doing to me?! I could seriously drink it with a straw! I love scones and I love lemon curd…I hope this is what you give people for birthday gifts! What a WONDERFUL treat. And your photography is inpiring!

  29. birdie to be says:

    You have a fabulous site! Your recipes look delicious!!!

  30. […] I used this recipe for the crust, and this Lemon Curd. […]

  31. Kathleen says:

    This looks eat the whole jar delicious!

  32. […] from my kitchen addiction […]

  33. Looks delicious! So many ways to use lemon curd.

  34. Oh this looks amazing. I don’t even know what it is, but the ingredients look like heaven and that texture looks like a party in your mouth. I want to make some!!

  35. Every time I get my hands on some, I just can’t get enough. Great post, my dear!

  36. […] by Miki with some help from Annie’s Eats and my kitchen addiction […]

  37. Heaher says:

    I see that you mention lemon zest, how much?

  38. […] Miki with help from my kitchen addiction, Annie’s Eats and […]

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