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  • The Main Dish
  • 30 Minutes or Less
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Lemon Curd

2 Comments

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Lemon Curd made from scratch, made at home, is truly easy. Give this method a try and you’ll never buy store-bought curd again.Lemon Curd in a bowl with a white spoon

Lemon curd is a little cup of fresh, tart and sweet flavor. Quickly finished and set in less than 10 minutes, unlike some other recipes I’ve tried that need 4 hours to set up.
You could whisk a batch together to have on hand in your refrigerator for scones, biscuits or homemade lemon bars… or a beautiful Blitz Torte!

Lemon Curd
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5 from 1 vote

Lemon Curd

Pure and bright in flavor, this is a great lemon curd recipe that doesn't require a lot of refrigerator time to set up.
Course Dessert
Prep Time 5 minutes minutes
Cook Time 8 minutes minutes
Refrigerator 20 minutes minutes
Total Time 11 minutes minutes
Servings 10 people
Calories 162
Author Good Dinner Mom

Ingredients 

  • ¾ cup fresh lemon juice, from 4 or 5 lemons
  • 1 Tablespoon grated lemon zest
  • ¾ cup sugar
  • 3 eggs, whisked
  • ½ cup unsalted butter, cubed

Instructions

  • In a 2 quart saucepan, combine ¾ cup lemon juice,1 Tablespoon lemon zest, ¾ cup sugar, 3 eggs, and ½ cup butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 7-9 minutes.
  • If desired, strain the curd into a medium bowl to remove any little particles of egg that might have clumped up during cooking, or if you want your curd ultra-smooth.
  • Cover bowl with plastic wrap to prevent a skin from forming and refrigerate to thicken further and to chill if desired. It is fabulous warm!
  • Store leftovers in air-tight container in the fridge for up to 7 days.
    Makes 1 ⅔ cups.

Notes

As mentioned above, you may want to run the lemon curd through a regular sieve strainer after it's cooked, before refrigerating. The curd will be velvety smooth if you do this but it's not absolutely necessary. If you see a lot of tiny white clumps resulting from the eggs cooking a little more hard then straining will eliminate the egg particles.
Nutrition Facts
Lemon Curd
Amount Per Serving (0.2 cup)
Calories 162 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 73mg24%
Sodium 20mg1%
Potassium 37mg1%
Carbohydrates 16g5%
Sugar 15g17%
Protein 1g2%
Vitamin A 355IU7%
Vitamin C 7.8mg9%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from All Recipes.

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Published on December 1, 2013

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    Recipe Rating




  1. jaclyn k says

    March 21, 2022 at 6:49 AM

    5 stars
    I’d give this 10 stars if I could!! So easy and delicious. I made 3 batches last week and gave 8 oz jars to several friends for a lovely gift. Everyone raved about it! Thanks for the new favorite recipe!

    Reply
  2. steph martin says

    March 21, 2022 at 6:44 AM

    5 stars
    I have made this recipe several times. I use it to fill tarts, pour over warm pound cake and my favorite- just plain in custard cups. Everyone that has tasted it has asked for the recipe. Thank you for submitting such a tasty and easy recipe Sally.

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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