#Recipe: Quick and Easy Lemon Curd

I was recently sent a wonderful selection of Meyer lemons from The Lemon Ladies Orchard to try out for a review. I love lemon juice and use it on fish and poultry, in homemade lemonaid, or as a quick and easy microwave oven cleaner. I came across a recipe for lemon curd 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. 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.

If you want a chance to win a selection of these lemons for yourself, check out The Lemon Ladies Orchard giveaway. It is open until February 20th, 2012.

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Quick and Easy Lemon Curd
Printable Recipe

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


1. Cream the butter and sugar in a mixer.

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

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3. Add the lemon juice and zest

4. Cook over medium heat in a 2 quart saucepan 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.

You can spread this on blueberry muffins, serve with scones, put over icecream or add 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!

Disclaimer: As per FTC guidelines, I received product samples in in order to create this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone.


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