homemade lemon curd

Yesterday, as I was about to make mini lemon impossible pies—those irresistible bite-sized treats—I realized something surprising: I’ve never shared my lemon curd recipe! With all the lemon dishes I’ve posted, how did this one slip through the cracks? It’s long overdue, so let’s fix that. This homemade lemon curd is silky, tangy, and bursting with bright citrus flavor. Spoon it into parfaits, drizzle it over Dutch babies, swirl it into homemade ice cream, glaze roast chicken, spread it over baked brie, or whisk it into a vibrant vinaigrette. However you use it, one thing’s certain—it won’t last long!

you will need

1 cup sugar
zest of 2 lemons
1/2 cup fresh lemon juice
6 egg yolks
1/2 cup cold butter, cut into small chunks

method

1. In a saucepan, combine the sugar and lemon zest. Using clean hands, massage the zest into the sugar to release its natural oils and enhance the citrus aroma.2. Add the egg yolks to the sugar mixture and whisk until smooth.

3. Place the pan over medium-low heat and add the butter. Stir until melted.4. Pour in the lemon juice and continue stirring constantly with a whisk. Keep stirring until the mixture thickens and begins to bubble—this should take about 15 minutes.

5. To test for doneness, dip a spoon into the curd, lift it out and run a finger across the back of it. If the mixture holds its shape, it’s ready!6. Remove from heat and transfer the curd into a glass bowl or jars. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.7. Let it cool one hour, then refrigerate until set.

the culinary chase’s note:

Lemon curd will keep in the refrigerator for up to a week or in the freezer for up to three months. Allow it to thaw in the fridge overnight before using.  Enjoy!