Tuesday, February 17, 2009

Fool Proof Lemon Curd

Here the lemon curd has cooled


Here, the lemon curd is still warm


I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest!
When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup.

You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! If you use Meyer lemons, they are the tastiest-- Myer's have a sweeter taste.

Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.


In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.

Starting to thicken....
Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

There! It's thick!


There are a few ways I like to enjoy this wonderful curd-- gently heated





with Aebelskivers...

with scones, or even as the middle layer of a white cake.

This stores for about a week in a tight-fitting jar-- if it lasts that long! One of these days, I'm going to learn how to "can" food. Maybe this will work? Who knows...?

For some great tips on making Lemon Curd, from Fine Cooking (I found this link AFTER I posted my recipe, wouldn't you know it?) click here: "Lemon Curd tips"




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6 comments:

Culinarywannabe said...

This looks amazing on top of the ricotta pancakes! Can you just come over and make me breakfast, please? :)

RecipeGirl said...

I made Meyer Lemon Curd last year (my first time making a curd) and loved it. Ricotta pancakes would have been just the thing to make with it. Yum!

Ally said...

If you can't use it all right away, can you freeze it?

Nan said...

I got one of these pans for christmas and I love lemon curd, so I am super excited to make this. Thanks for sharing your amazing recipes!

Lisa/Fresh Eggs Daily Farm Girl said...

I just made my very first batch of lime curd the other day.Heavenly! I am hanging on to this recipe and we'll be having it next Sunday! Wonderful as always Debbie!

Anonymous said...

I have made lemon curd before, and researched canning it. Because of the butter, you can't safely can it, BUT it does freeze very nicely.