Lemon Curd is one of those things that you don’t realize how easy it is to make until you try it. And it’s so much better than the stuff in a jar!!

Four simple ingredients is all you need: sugar, lemons, butter, and egg yolks.

Freeze it in small containers, and you can have a ray of sunshine anytime you like.

I’ve given you directions for two preparation methods, the double boiler method and the direct stove top method. If you are new to making curd I recommend using the double boiler method the first time.

Ingredients:

Lemons: I suggest using organic lemons. You will potentially avoid exposure to pesticides found in conventionally grown lemons.

Butter: I like to use a European style unsalted butter.

Easy Peasy Lemon Curd

Print Recipe Pin Recipe

Ingredients

90 grams of Granulated Sugar
Zest from 2 Lemons
100 ml of Freshly Squeezed Lemon Juice 2-3 Lemons
85 grams of Unsalted Butter 6 Tablespoons
6 Large Egg Yolks

Instructions

Double Boiler Method:

Add the sugar and zest to a medium bowl and using your finger tips mix together the sugar and zest.
Add the lemon juice and place the bowl over a pot of simmering water. Heat the mixture until the sugar is dissolved. Occasionally, stir with a rubber spatula scrapping the bottom of the bowl.
Add the butter and heat until the butter is melted.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
Place the bowl back over the simmering water and stir until the mixture begins to thicken.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.

Stove Top Method:

Add the sugar and zest to a small saucepan and heat until the sugar is dissolved.
Add the butter and heat until the butter is melted.
In another bowl gently whisk the egg yolks.
Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return to the saucepan.
Place the pan over low heat and stir with a rubber spatula until the mixture begins to thicken.
Make sure to scrape the bottom of the pan.
Strain through a mesh strainer into a bowl. Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
Makes approximately 1 1/3 cups.