Sweet tangy lemon curd that is outstanding on scones or muffins, in tarts or pies, or as a cake filling. It’s bright, happy color and delightful lemon flavor will brighten up the gloomiest of days. Plus I’ve included instructions for a honey-sweetened variation with no processed sugar.
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Hello my friends. I’ve got a really important question for you today.
Do you like lemons?
Oh I hope so. I really do.
I’m not sure if words can describe my “like” for lemons. For me they are like little golden spheres of happiness. The smell, the color, the tartness. All of it.
I smell them and instantly my heart skips a beat. Seeing their bright, happy colors sitting on the counter instantly brings a smile to my face. And the flavor of lemon is one of my all-time favorites. Especially in the winter
I’m really not sure why.
Aren’t they supposed to be a summer thing?
????
Well let’s talk about what I do know:
I love lemons.
Now when I say I love lemons I’m not talking about eating plain lemons.
No no no my friends.
I don’t believe in torturing my taste buds and causing my lips to be permanently fixed in a pucker position.
But lemon-flavored stuff?
Yeah wow.
I’m telling you. It’s almost as good as chocolate for me.
Almost!
So you can imagine my delight when my uncle who lives in Arizona stopped by my house unexpectedly a few weeks ago and brought me a HUGE box of lemons fresh from his lemon trees.
Talk about major MAJOR happy dances going on around here.
I posted a picture of my daughter looking at the lemons on Instagram and asked you:
If you had a full box of lemons…what would you make with them?
My mouth was watering big time by the time I was done reading the ideas:
- “Lemonade. Lots and Lots of Lemonade.” @Badgerandchirp
- “Lemonade, lemon pie and lemon poppy seed muffins. Or lemon curd filled cupcakes with lemon buttercream frosting.” @calowyn
- “Lemon curd!” @mrsrogerson
- “Lemonies. Brownies but made with lemon instead of cocoa.” @carolynschultz56
I want to report back that the box is almost empty. Just a few more scrawny lemons left.
And here’s what we made with them:
- Lemonade. Lots and lots and lots of lemonade.
- Lemon julius and other variations on lemon drinks.
- Delicious Lemon cream cake.
- Lemon scones. Dozens of them.
- Lemon bars. They were good but I’m still working on my recipe (I guess I’ll need another box of lemons ;).
- And Lemon curd. A lot.
I also froze some of the juice and lemon zest so I could use it later in recipes. I’m so excited.
But today’s recipe post is all about the lemon curd ’cause oh how I love lemon curd.
Why you need this lemon curd in your life
This lemon curd is lemon happiness at it’s finest. I love eating it with scones or in tarts. It is also a great filling for pies or cakes.
I was introduced to this recipe by my Aunt Michelle who made it for a tea party for all the women in our family, old and young. We all had so much fun together. And I couldn’t stop eating this lemon curd.
This was several years ago and we’ve since made this recipe again and again in our family. It has truly become a favorite. I’ve included instructions for how to make it with honey instead of sugar. The flavor is slightly different but delicious.
You will love it.
Lemon Curd {with Honey-Sweetened Variation}
Sweet tangy lemon curd that is outstanding on scones or muffins, in tarts or pies, or as a cake filling. It's bright, happy color and delightful lemon flavor will brighten up the gloomiest of days. Plus I've included instructions for a honey-sweetened variation with no processed sugar.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar see note for honey variation
- ½ cup fresh lemon juice see note
- 4 tablespoons butter room temperature, chopped into pieces
- 1 tablespoon grated lemon zest see note
Instructions
-
Fill a large saucepan halfway with water and heat over medium high heat, until it simmers.
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In a medium stainless steel bowl, whisk the eggs together. Then add the sugar and fresh lemon juice. Whisk together until combined.
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Put bowl in the pan of simmering water and whisk it constantly until it thickens to the consistency of sour cream. This should take about 5-10 minutes.
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Remove bowl from heat and stir in the pieces of butter and lemon zest.
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Strain through a fine mesh strainer, if desired (see note). Then cover with a piece of plastic wrap directly on the surface to avoid getting a skin on the curd. Cool at room temperature or refrigerate for up to 10 days.
Recipe Notes
1. For honey-sweetened variation use a heaping ⅓ cup raw honey in place of the granulated sugar.
2. It will take about 1 ½ medium fresh lemons for the juice and 2 medium lemons for the zest. Be sure to zest the lemons BEFORE juicing them. In case you are wondering, the zest is the yellow outer skin of the lemon. You remove it with a microplane grater like this one.
3. If you are looking for a perfectly smooth curd, strain the curd through a fine mesh strainer while it is still warm.
4. If you want a lighter lemon flavor, whip ½ cup heavy whipping cream and gently fold into the curd once it has cooled to room temperature.
Recipe Source: Adapted from Joy of Baking
All images and text ©The Cook’s Treat
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