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lemon curd

(2 ratings)
mzglorybe avatar
Recipe by
Gloria Bernal
@mzglorybe
Murrieta, CA

Is your tree overloaded with lemons? Mine twice a year. Note: I squeeze my fresh lemons and freeze juice in individual 1/2 cup measures in small ziplock bags to use in recipes, up to a year in freezer. Lemon meringue pie/curd all year long. Try this easy curd recipe to give as gifts in mason jars. Give it with a pound cake or shortbread in a basket, yumm!

(2 ratings)
yield 3 small jars/recipe
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For lemon curd

  • 3
    large eggs whisked
  • 3/4 c
    sugar
  • 1/2 c
    fresh lemon juice (less if desired) this is tart
  • 1/4 c
    unsalted butter, cut into small pieces, set aside
  • 1 tsp
    finely diced lemon zest

How To Make lemon curd

  • 1
    Use double boiler or a stainless steel bowl that measures about 8 inches across the top and will rest on rim of a deep saucepan. Fill saucepan with about 3 to 4 inches of water. Deep enough but not touching bottom of bowl. Get water boiling while you prepare the ingredients.
  • 2
    In stainless steel bowl whisk eggs, sugar and lemon juice (you may cut the lemon juice to 1/3 cup if you don't like it tart). Taste it for preference. When water is boiling, set the bowl over the water and start whisking. Whisk until thickened and the consistency resembles that of yogurt or mayo in thickness. This will take about 10 minutes.
  • 3
    Remove from heat, whisk in butter and zest. Set to cool, stirring occasionally then pour into jars. Refrigerate. Suggestion: Label jars with a cute "From the kitchen of...your name" label and clipart of a lemon, and there you go, a very nice gift.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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