Homemade Lemon Curd
Enjoy this deliciously easy recipe for Homemade Lemon Curd for your muffins, scones, toast, baking, and more. It can be a part of your breakfast or dessert. Which is to say, the perfect amount of tart vs. sweet is found right here in only 30 minutes.
Homemade Lemon Curd is super easy to make from scratch and can be used in place of jelly, jam, and many times, pudding. Serve it with some vanilla ice cream and some juicy blueberries.
I love baking with lemon curd, like in my Lemon Butter Almond Cake. It has that smooth creamy texture in the center, almost like a jelly-filled doughnut.
Making Homemade Lemon Curd
Use as a cake filler.
In a small saucepan, whisk together the granulated sugar, cornstarch, egg yolks, and water. Whisk until thoroughly blended.
Heat over low heat, stirring constantly, until the mixture begins to thicken.
Once it starts to thicken, cook for about 1 minute more is all, then remove it from the heat.
Don’t let it start to boil, because it’ll be like scrambling eggs, and scrambled eggs are lumpy.
For the record, I’m not a scrambled egg hater at all, but this recipe is for curd, which should be smooth and creamy.
All right then, stir in the fresh lemon juice and lemon rind and refrigerate for about 20 minutes, or until it cools to room temperature.
Stir it once while it’s cooling.
At this point, it’s ready to be served or used, especially if you’re baking with it, such as in my Lemon Butter Almond Cake I mentioned earlier.
Use as a spread.
The difference between using it as a spread vs. using it as a filler is that the spread is a little thinner in consistency.
So, to use as a spread, the cornstarch needs to be reduced by half (use 1 tablespoon instead of 2).
Otherwise, everything else in the recipe is the same.
The cornstarch, as you probably know, is a thickening agent.
Otherwise, seal the top with clear plastic wrap by literally laying the wrap right on top of the curd.
This helps to keep the air off of it. I’m not sure why I do this, Mom probably told me to.
Also, make sure the container is air tight, then place it in the refrigerator.
You can also freeze it for another time, just make sure it’s in something that completely seals.
Pretty easy, right?
This would be delicious inside cupcakes, too. Take a baked cupcake, core the center out, and fill the center with lemon curd, then frost.
Kind of wishing I had one right now!
Loving everything lemon?
Check out these amazing recipes using lemons:
- Sugar Cookie Lemonade Crumble
- No Bake Lemon Blueberry Dessert
- Shrimp Orzo with Lemon Dressing
- Glazed Lemon Bread
- Lemon Ricotta Pasta
- Strawberry Lemonade Cupcakes
Homemade Lemon Curd
Ingredients
- 1/4 cup granulated sugar
- 2 Tbsp. cornstarch (see Notes below)
- 3 egg yolks
- 3/4 cup cold water
- 3 Tbsp. lemon juice
- 1 Tbsp. lemon rind, grated
Instructions
- In small saucepan, whisk together sugar, cornstarch, yolks, and water until will mixed and there are no lumps.
- Heat over low heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute more, then remove from heat.
- Stir in lemon juice and rind. Refrigerate uncovered approx. 20 minutes until room temperature. Stir once while cooling. Enjoy!
Notes
Nutrition
Homemade Lemon Curd
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