Easy Lemon Curd Recipe

The warmer spring days have me craving this easy lemon curd recipe. Lemon juice is a staple in my refrigerator and I use it on fish and poultry, in homemade lemonade, or as a quick and easy microwave oven cleaner.

I came across a homemade lemon curd recipe and thought it sounded like a creative and easy way to spotlight these wonderful lemons. I used about 6 to 8 small to medium lemons to get 3/4 of a cup of fresh juice.

Pro-tip for making lemon curd from scratch: Make sure your lemons are at room temperature or let them sit in some warm water for a few minutes to maximize the juice output.

Simple Ingredients Make It Better!

Read the ingredients on your store-bought lemon curd.  There are probably more than there should be.  Here is all you need to make lemon curd from scratch:

• Fresh lemon juice (strained)
• Grated lemon zest
• Sugar
• Eggs
• Unsalted butter  

To zest your lemons, invest in a Microplane grater.  It will take no time at all and the fresh lemon zest really gives it an amazing flavor. 

Quick and Easy Lemon Curd

You can spread this homemade lemon curd on blueberry muffins, serve it with my lemon blueberry scones, put it over ice cream, or add it to plain yogurt. Other serving suggestions would be to put it on pancakes or French toast, or if you are feeling really ambitious you can stuff it into homemade crepes!

I chose to put mine on some cranberry bread and enjoyed it for breakfast. I am going to put more in some plain yogurt this afternoon. This stuff is GOOD! Make your life easier and invest in a wooden lemon reamer to extract the lemon juice from your fresh lemons!

Yield: 3 cups

Easy Lemon Curd Recipe

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This homemade lemon curd with fresh lemon juice is the perfect balance between sweet and tart.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• 3/4 cup fresh lemon juice (strained)
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter softened to room temperature

Instructions

1. Cream the butter and sugar in a mixer.

2. Add the eggs one at a time mixing well after each one.

3. Add the lemon juice and zest

4. Cook over medium heat in a 2-quart saucepan for about 15-20 minutes to thicken, stir constantly.

5. Chill or serve warm. Put plastic wrap over the top (press right down to the surface) to keep a 'skin' from forming over the top as it sits in the fridge.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 29mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 3g

Nutrition information not always accurate