This homemade lemon curd has a bright, sunny flavor, and is the perfect balance of sweet and tart!
Happy Black Friday! Whether you’re out braving the crowds today, or surfing online deals on the couch in your pajamas like me, I hope you’re having a great day! I absolutely love this time of year, but it also seems to go by so unbelievably fast. We’ve got some really fun plans as a family for the next few weeks, and I’m excited to spend time with my kiddos and husband and build some fun new traditions!
I know lemon isn’t traditionally a Christmas food, but I always associate citrus with the holiday season. My brother in law and his wife live in Arizona, and for several years now, they’ve brought fresh citrus to share with everyone at Christmas. I honestly think citrus tastes even better in the winter! It adds an unexpected bit of sunshine to an otherwise gloomy season. This homemade lemon curd is the perfect way to enjoy that bright and sunny lemon flavor. It’s super easy to make, has just a few simple ingredients, and tastes amazing! The texture is silky smooth, and the flavor is the perfect balance of sweet and tart. This lemon curd is fantastic as a spread on toast or freshly baked biscuits or muffins, and it’s also awesome for baking. Be sure to come back on Sunday to see what I made with my glorious bounty of lemon curd!
Homemade Lemon CurdPrint Recipe
- 1/3 cup freshly squeezed lemon juice from approximately 2-3 lemons
- 2 teaspoons lemon zest
- 1 whole egg plus 2 egg yolks
- 1/2 cup sugar
- 2 tablespoons butter cut into small pieces
- In the top pot of a double boiler (or a small metal or glass bowl that fits atop a small saucepan), whisk together the lemon juice, lemon zest, eggs, and sugar. Stir in the butter. Add 1 inch of water to the bottom of the double boiler or the saucepan, and bring to a simmer over medium heat. Place the top pot on the double boiler and cook, stirring frequently, until the butter is melted and the curd thickens and sticks to the back of the spoon. Remove from heat and pour the mixture through a sieve. Refrigerate until cool.