Making your own lemon curd is a lot easier than you think! Pretty much a dump a stir type recipe. You just can't  beat the fresh, zesty taste of fresh squeezed lemons with anything you can get out of a jar.


The ways you can use lemon curd are pretty much endless! I've rolled it into Swiss Roll cakes...


...folded it into whipped cream and piped it into eclairs...


...put it between cake layers or into cupcakes...


...or topped cakes...


...or put it inside macarons, and on top of the cake!


Or you can always just slather it on the nearest biscuit, scone, or piece of toast! Its that good!


Curd can be made with a lot of different ratios of whole eggs to egg yokes. The more yokes, the richer the curd. My favorite ratio is 4 yokes to 1 whole egg.


Start by washing and zesting two large lemons. Then squeeze their juice into a measuring cup through a fine mesh strainer. You will need about 1/3 cup (75mL) juice. Save any extra juice for lemonade or to throw into your next smoothie.


Separate your egg yokes into a small sauce pan. Add the whole egg and sugar and whisk to combine.


Add lemon juice, zest, and butter cubes. Turn on your heat to medium low and keep whisking. Once the sugar and butter have melted it should have a consistency like water.


It usually develops a fine layer of white bubbles that looks like this.


Keep whisking until it thickens slightly and measures 170F (75C), about 4-5 minutes. Right when the curd thickens the layer of white bubbles usually goes away.


If you don't have an instant read thermometer check if the curd will coat the back of a spoon. Take it off the heat as soon as it thickens! It will get clumpy quickly if its overcooked.


Pour through a fine mesh strainer into a heat-proof bowl. Help push it through with a spatula. This step is important to get out all those little white egg bits and any large pieces of lemon zest.


Let cool to room temperature. Eat it slightly warm or store in the fridge until ready to use.

Easy Homemade Lemon Curd

By Brilliant Blonde

Print Ingredients   4 egg yokes 1 whole egg 1 cup/200g sugar Zest of two large lemons 1/3 cup/75mL lemon juice (about two large lemons) 4 TBS salted butter, cut into 4 pieces

Directions 1.       Whisk eggs and sugar together in a small sauce pan. Add lemon juice, zest, and butter. 2.       Cook over medium-low heat, whisking constantly until thickened and registering 170F(75C) or until curd coats the back of a spoon. About 4-5 minutes 3.       Pour through a fine mesh strainer into a heat-proof bowl. Let cool to room temp, then store in fridge until ready to use.