Lemon Curd – The Easiest to Make at Home
This is such a beautiful recipe, and it is so simple to put together with beautiful in-season lemons. Along with my lovely free-range eggs, this lemon curd has a wonderful stunning yellow colour.
We have a lovely huge lemon tree on the farm. Even though we are headed into summer the tree is still laden with fruit. I have made several videos using fruit from this tree. I have always wanted to recreate one of my childhood favourites. Lemon Curd, which is also known as Lemon Honey.
While coming up with some dessert ideas, I thought of this recipe. I needed some new recipes for the 12 Days of Christmas videos on my YouTube channel Farmer’s Wife Homestead.
Ingredients
- 200 g butter
- 2 ½ cups white sugar add an extra ½ c if you want a sweeter curd
- 1 cup fresh lemon juice It has to be fresh juice
- 6 Medium eggs well beaten
- pinch salt
Instructions
- Add the water to the pot and place the bowl over the pot. Make sure the water doesn’t touch the bottom of the bowl.Turn the heat on to medium to high heat.The water should remain at a simmer, not a boil.
- place the butter into the double boiler ( the bowl over the pot )once the butter has melted
- Add the sugar and lemon juice and stir until the sugar has dissolved
- Pour some of the mixture ( I added 1 cup, then added another) into the well-beaten eggs. Whisk it as you add the hot butter, sugar lemon juice.
- Add the egg mixture into the bowl over the pot and keep whisking at all times.
- Cook, stirring at all times until the mixture starts to thicken.This will take up to ten minutes, adjust the heat as needed. Add the pinch of salt, you can leave this out if you are using salted butter.The mixture is ready when it coats the back of the wooden spoon. It will also thicken on cooling.Check out the video tutorial to see how it should look.
- Prepare jars in the dishwasher to clean and sanitize them. They still need to be warm before filling them.
- Pour the lemon curd through a sieve, this will help take any egg bits that may have occurred.
- Pour the lemon curd into the hot jars and place the lids on.
- Set the hot jars on some newspaper or a chopping board. Leave until they have cooled to room temperature.
- Place into the fridge and use within a few weeks.
- You can also freeze the lemon curd in freezable containers. (but I have not tried freezing with this recipe as of yet. I will update the recipe once I have tried though)
Other Links and Recipes
We made this together in this YouTube video 12 Days of Christmas | Episode 1 | Preserves for the Baskets
Here is the Raspberry Jam recipe that we also made Homemade Raspberry Jam
I also think this Lemon Curd would be lovely on a bowl of Easy Dairy-Free Coconut Yoghurt with Good Probiotics
and topped with my delicious homemade How to Make the Easiest, Budget-Friendly Cluster Granola
Lemon Curd – The Easiest to Make at Home
Equipment
- 1 pot with water in the bottom, roughly 3-4 cups
- 1 bowl that will fit in the pot but not sit in the water
Ingredients
- 200 g butter
- 2 ½ cups white sugar add an extra ½ c if you want a sweeter curd
- 1 cup fresh lemon juice It has to be fresh juice
- 6 Medium eggs well beaten
- pinch salt
Instructions
- Add the water to the pot and place the bowl over the pot. Make sure the water doesn't touch the bottom of the bowl. Turn the heat on to medium to high heat.The water should remain at a simmer, not a boil.
- place the butter into the double boiler ( the bowl over the pot )once the butter has melted
- Add the sugar and lemon juice and stir until the sugar has dissolved
- Pour some of the mixture ( I added 1 cup, then added another) into the well-beaten eggs. Whisk it as you add the hot butter, sugar lemon juice.
- Add the egg mixture into the bowl over the pot and keep whisking at all times.
- Cook, stirring at all times until the mixture starts to thicken.This will take up to ten minutes, adjust the heat as needed. Add the pinch of salt, you can leave this out if you are using salted butter.The mixture is ready when it coats the back of the wooden spoon. It will also thicken on cooling.Check out the video tutorial to see how it should look.
- Prepare jars in the dishwasher to clean and sanitize them.They still need to be warm before filling them.
- Pour the lemon curd through a sieve, this will help take any egg bits that may have occurred.
- Pour the lemon curd into the hot jars and place the lids on.
- Set the hot jars on some newspaper or a chopping board. Leave until they have cooled to room temperature.
- Place into the fridge and use within a few weeks.
- You can also freeze the lemon curd in freezable containers(but I have not tried freezing with this recipe as of yet. I will update the recipe once I have tried though)
