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. 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. 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. 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 :)

  4. 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!

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

  6. 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!

  7. 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.

  8. 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!