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Homemade Lemon Curd {Lemon Sunshine}

An easy homemade lemon curd recipe that only requires one saucepan! A versatile sweet and tart custard that can be used to fill cupcakes, cakes, spread on scones scones, drizzle over lemon bread pudding and so much more!

Easy Homemade Lemon Curd

*Recipe updated 4-3-2015 with precise measurements and an even easier preparation!!*Hello, from Bald Head Island, North Carolina! I thought a bright, sunny Homemade Lemon Curd would be the perfect recipe to celebrate this bright, sunny island and my mini vaca!

Bald Head Island, North Carolina

My family has been coming to BHI for almost two decades. Since I have long left the nest, I haven’t been here as frequently and I’d almost forgotten how peaceful and relaxing it is: no cars, no hustle and bustle, no schedule. It’s lovely.

Bald Head Island, North Carolina

The only thing keeping this mini getaway from being perfect is my husband’s absence. Sadness. {Even Caramel Butter Bars can’t fix that.}

Back to the lemon curd!

Lemon curd has one of the most unfortunate names as far as desserts go. There is nothing “curdy” about it. The British did it a great disservice by not applying an appropriate name. Wouldn’t Lemon Sunshine be so much more enticing? Due to the fact that it has a bright, perfectly sweetened tart flavor. Sunshine, indeed.

Easy Homemade Lemon Curd

In truth, I am not ashamed to say that the name has kept me from trying it until now. I judge books by their covers and titles first and then by their content; and I have, upon occasion, picked up a bottle of wine because the label was pretty. {Don’t tell my dad, he’ll die.} 

Easy Homemade Lemon Curd

I would have tried “Lemon Sunshine” decades ago.

I made this lemon curd for another fabulous recipe to be posted soon, and I was shocked by how easy it was to pull together. This recipe by Ina Garten uses the whole eggs, so there is no stressful “what to do with the whites” aftermath. Thanks, Ina!

Easy Homemade Lemon Curd

It almost tastes like the lemon part of a lemon bar, which we all know is cool, creamy, and refreshing. It is delicious slathered on toasts, muffins or scones, or, what’s more, you can mix it in yogurt for breakfast!

One more from the Island! This is Zorro…

Bald Head Island, North Carolina

He didn’t want to stay still and show me his feather. 🙂

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Homemade Lemon Curd {Lemon Sunshine}


  • Author: Lindsey
  • Total Time: 30 minutes
  • Yield: 2 cups 1x

Description

This easy Homemade Lemon Curd is bright and flavorful! Tart and sweet; smooth and creamy. Perfect on toast, scones, and muffins; and in cupcakes and pies!


Ingredients

Scale
  • 4 large eggs (200g whole eggs OR 120g egg whites + 80g egg yolks)
  • 1 ½ cups sugar (345g)
  • Zest from 3 lemons
  • 3/4 cup fresh lemon juice (150g)
  • ½ cup unsalted butter, cubed (113g)
  • 1/8 teaspoon kosher salt

Instructions

  1. Zest 3 lemons; removing only the dark yellow portion and none of the bitter, white pith. Always zest before juicing!
  2. In a saucepan with low sides whisk together the eggs and the sugar until a pale yellow, 2 minutes. Add the lemon juice, salt and zest; whisk to combine. Add the butter cubes.
  3. Place over medium, low heat and stir constantly with a flat bottomed, wooden spoon (a regular wooden spoon will work, but you’ll have to work twice as hard!) until the custard thickens. You will see the custard start to thicken as you stir; it will not run to fill in the space created by your spoon as quickly. It is done when it coats the back of a wooden spoon and will hold a line that you draw through it with your finger. The curd will not run back together once you draw the line.
  4. Pour through a fine mesh strainer into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.

Notes

If you don’t mind the bits of zest in your final curd, you can skip the straining. I did not strain it in the pictures above. No one complained 🙂

Recipe adapted from Ina Garten

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Cure Your Lemon Cravings!!!!!!

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