homemade lemon curd!

Suuuuper easy to make your own delicious lemon curd!

have you been following my Milk Bar series?

I’m almost at the very end of my “Milk Bar Monday” Instagram series, where I share a recipe every Monday from Christina Tosi’s book “All About Cookies“. This Monday I posted cookie #63 and I have only 8 more to go!

It’s been a true labor of love, and I’ve picked up a few new skills along the way, including how to make lemon curd!

these lemon poppy ribbons were DIVINE!

Week #58 of the series was a recipe for lemon poppy ribbons, which were very reminiscent of my beloved raspberry ribbons – but with lemon curd replacing the raspberry preserves for the filling.

I considered just buying a jar of curd but in keeping with the spirit of this series, and learning #allthethings, I decided to try my hand at making it.

SUCCESS!

what is lemon curd anyway?

Lemon curd – or any fruit curd – is a spread made from fruit (in this case lemons), sugar, butter and eggs. It is used just as you would any fruit spread like jam, jelly or preserves.

I searched here to see if I’d ever used it before, and indeed there was one time – in these lemon meringue hamantaschen. As you can see from the post I bought a jar, and that was the extent of my lemon curd journey.

Till now!

how do you make it?

This recipe is so simple that I can’t believe I even considered not making the curd from scratch. The whole thing took about 10 minutes, plus cooling time in the fridge.

You simply combine sugar, eggs, salt, lemon juice and butter, and cook till thickened. Cool in the fridge till ready to use!

how do you use lemon curd?

There’s no wrong way to use lemon curd – it can replace any jam, spread or filling in any recipe you like! Here are just a few suggestions to get you started:

• as a filling for macarons
• in these macaroon tartlets
• on pavlovas
• in hand pies
• in thumbprint cookies
• in rugelach
• in cake
• in bars (mud hen or oatmeal, to name a few)

I had about a cup leftover from the cookies and was wondering how I was going to use it when I happened across this recipe from King Arthur on their Instagram feed. It looked SO good and checked so many boxes for me (coffee cake! ginger! streusel!) that it felt like kismet.

The recipe for this cake can be found on the King Arthur website; let me know if you make your own curd and how YOU use it!

Homemade Lemon Curd!

sherisilver

An easy, delicious and versatile spread you can use on (and in) everything!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Equipment

• whisk
• lemon squeezer

Ingredients

  

• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon kosher salt
• 2/3 cup fresh lemon juice, from 4 to 5 lemons
• 8 tablespoons room temperature unsalted butter, cubed, divided

Instructions

 

• Whisk the sugar, eggs, salt and lemon juice in a microwave-safe bowl. Add 4 tablespoons of the butter.
• Microwave the mixture in 1-minute intervals, stirring after each, until the curd thickens enough to coat the back of a spoon. This will take between 4 and 6 minutes.
• Remove the bowl and add the remaining 4 tablespoons of butter, stirring to combine. Strain if lumps occur, then store uncovered in the fridge till cool. If not using right away, keep covered in the fridge.

Notes

1. This recipe is from All About Cookies.
2. According to the recipe you can prepare the curd on the stovetop, following the above directions.

Keywords curd, lemon curd

did you make this recipe?tag @sherisilver on instagram!

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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