I am about to show you something important. This is life changing. Lemon curd. It is so easy to make your own, and get ready for lemon curd overload over the next week or two as I show you how I use it (when I am not eating it with a spoon).
Bring on all the lemons! Lemons are so bright and happy. Yes, food can be happy. I love how versatile they are and I always have them on hand. Typically I am using them for juicing or hot lemon water in the mornings, but there are times when I need a fresh dessert and lemons are the perfect ingredient.
Any dessert made with lemons is light and refreshing to me. I don’t have dessert after every meal. But if it is based with lemons and/or berries, I know it won’t be too heavy so I indulge every time. This curd screams Summer to me!
This lemon curd can be used in so many ways, it’s truly sublime. Stay tuned to see how we eat it! Whether it’s with a spoon, topping some fruit, or on your waffles, this curd needs to be in your summer menu plan.
Impress your family/friends by making your own — it’s easy and all you need are 5 simple ingredients! Many people shy away from making curd at home because of fears that it will be lumpy and not silky smooth. But this is why we STRAIN. Anyone can make this. Just believe ;).
Make a great homemade gift by putting your lemon curd into small jars, along with some fresh fruit or your favorite recipe. I am excited to share my recipes with you, utilizing this curd!
** I have made a paleo version of this using honey, which you can do, but I didn’t love the flavor as much. It took away from the fresh lemon flavor. But it’s possible, if that’s something you want to try!
- 3/4 c organic cane sugar
- 8 egg yolks
- 1/2 c lemon juice
- 8 T butter
- 2 T lemon zest (approximately the zest of 2 lemons)
- 1/4 tsp salt
- Cut butter into chunks.
- In a medium saucepan: combine sugar, lemon juice, lemon zest, and salt.
- Stir over medium heat to dissolve the sugar.
- In a separate bowl, whisk together egg yolks.
- When the sugar has dissolved, pour 1/2 of the lemon juice/sugar mixture into your egg yolks, whisking QUICKLY to incorporate.
- Pour the egg mixture back into the saucepan on the stove, whisking quickly until combined.
- Continue whisking over medium heat until the curd thickens — you should be able to run the whisk across the surface and leave marks. This can take some time, be patient.
- Remove from heat and add the butter chunks one at a time, stirring after each addition until incorporated.
- Once the butter is fully incorporated, gently push curd through a mesh sieve to remove zest/chunks.
- Store the finished curd in the fridge in a glass container.