Hey, Katie here and I’m excited to share this Lemon Curd recipe! It is from my sister in law, Ashley, who is a fabulous cook and got us all hooked on lemon curd. It is four simple ingredients and can be used for various desserts, sides, or fillings. Our kids go crazy for it! For us, it’s always a tradition with crepes and we use this lemon curd recipe every time! It is to die for. If you haven’t tried Lemon Curd, what are you waiting for?!
Simple Ingredients and Cooking Steps
The four simple ingredients are lemons or lemon juice (highly recommend going with fresh lemons), sugar, eggs, and butter. Melissa modifies this to dairy free by using dairy free butter.
Start by combining sugar and butter in a food processor. If you don’t have a food processor, all of our kitchen favorites are listed in this post. Once blended, add juice of lemons and process again. Lastly add the eggs, make sure to add one egg at a time while the machine is running.
Over a medium high heat, pour the mixture into a sauce pan and whisk continuously until the mixture thickens. Typically this will happen right before the mixture simmers.
Remove from heat and pour into sanitized canning jars. I usually get 3-4 jars worth of curd. Please note that lemon curd can’t be jarred safely due to something regarding the acid levels! So I freeze mine that I am not planning on using for a while. Refrigerate what you plan on using in three weeks. Frozen jars will be okay for up to a year…if it even lasts that long. This stuff is delicious and even makes a fun gift for neighbors or friends! I just made a big batch and brought some to our neighbors!
How to use lemon curd
I love using it as a topping: On scones, crepes, pancakes and waffles, ice cream, cheesecake, other cakes (Vanilla/white/lemon/nutty), cookies (ginger cookies are a great match), or even plain toast!
It is also great as a filling: Between cake layers, in a tart, in a crepe, or as a filling for macarons and other sandwich cookies.
We love this recipe and we hope you do too! 🍋
Lemon Curd
Equipment
- 1 Food processor
Ingredients
- 4 lemons (or about 3/4 cup lemon juice)
- 1 1/2 cup white sugar
- 1 stick butter (room temperature)
- 4 eggs
Instructions
- Process the sugar and butter in food processor.
- Add the lemon juice and blend.
- Add the eggs, one at a time with the machine running.
- Over a medium high heat, pour the mixture into a sauce pan and whisk continuously until mixture bubbles. I usually allow it to bubble (but still whisking) for a few minutes. Be careful to not let burn.
- Remove from heat and pour into sanitized canning jars.
- Add to crepes, pancakes, cookies, or cakes!
