6-ingredient Lemon Curd Recipe: Easy to make at home
Elevate your dishes with this easy homemade lemon curd recipe. Simple, creamy, and irresistibly delicious. With just 6 simple ingredients, it is so easy to add a touch of gourmet flair to your RV kitchen repertoire.
If you are a lemon lover like me, then you are going to adore this easy-to-make lemon curd recipe. I use a slightly adapted recipe from Sally’s Baking Addiction because I find it strikes the perfect balance between sweet and tangy.
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The joy of simplicity
The best part about this lemon curd is how simple it is to make. With basic kitchen staples like lemons, sugar, eggs, and butter, this recipe keeps it easy and accessible for everyone, no matter your cooking expertise. The quick and straightforward preparation means less time in the kitchen and more time enjoying your homemade creation.
The hardest part…? There is quite a bit of whisking involved. The payoff is totally worth it though and, once it’s made, you can enjoy it for days on end.
Lemon curd is super versatile. Its bright flavor is perfect for breakfast spreads, dessert fillings, or as a creative twist in your recipes. You can adjust the sweetness to your liking.
Explore various ways to use this lemon curd, from a simple toast spread to beautifully packaged jars for gifting. It’s not just a recipe; it’s an opportunity to add a little something special to your everyday cooking.
I just love turning ordinary ingredients into something extraordinary!
Lemon curd is a delightful addition to so many dishes. Here are some ideas for how to incorporate it into your everyday cooking:
- Spread on Toast or Scones– Enjoy the bright and tangy flavor by spreading lemon curd on warm toast, English muffins, or freshly baked scones.
- Pancake or Waffle Topping– Add a dollop of lemon curd as a topping for pancakes or waffles for an indulgent breakfast treat.
- Mix into Yogurt– Swirl lemon curd into Greek yogurt or regular yogurt to enhance its flavor, providing a refreshing and citrusy start to your day.
- Cake Filling– Use lemon curd as a filling for cakes, cupcakes, or pastries. It adds a burst of citrus flavor and moisture to baked goods.
- Dessert Topping– Drizzle lemon curd over pound cake and ice cream or cheesecake. This is one of my favorite ways to enjoy it.
- Fruit Salad Dressing– Create a simple and vibrant fruit salad by using lemon curd as a dressing. It pairs well with berries, kiwi, and other fresh fruits.
- Sandwich or Crepe Filling– Spread lemon curd between layers of a sandwich or use it as a filling for crepes to elevate the flavor.
- Parfait Layer– Layer lemon curd with granola and yogurt to create a delicious and beautiful parfait.
- Thumbprint Cookies– Fill thumbprint cookies with lemon curd for a surprising burst of flavor in each bite.
- Gift in Jars– Spoon homemade lemon curd into small jars, tie them with a ribbon, and gift them to friends and family. It makes for a thoughtful and delicious present.
Get creative with how you use lemon curd in your RV kitchen. Its versatile and vibrant flavor can enhance both sweet and savory dishes.
LETS GATHER UP THE INGREDIENTS FOR THIS EASY LEMON CURD
- Fresh Lemons-Fresh lemon juice is a key ingredient, providing a bright and citrusy flavor. You’ll need about 1/3 cup of lemon juice. Please don’t use bottled lemon juice if you can help it. Meyer lemons are great if you can find them, but any lemons will work.
- Sugar– Granulated sugar is used to sweeten the curd. You’ll typically need around 2/3 cup of sugar, depending on your taste preferences.
- Butter– Cold butter adds richness and a smooth texture to the lemon curd. You’ll need 6 tablespoons.
- Eggs– You’ll need around 4 large eggs for this recipe. Egg yolks help to thicken the curd. Save the egg whites for another use, like topping a lemon meringue pie!
- Salt– A pinch of salt enhances the overall flavor, balancing the sweet and the tart.
These basic ingredients come together to create a lusciously creamy and flavorful lemon curd.
HOW TO MAKE THIS LEMON CURD RECIPE
I recommend cooking the lemon curd using the double boiler method to avoid burning. But, if you live in your RV like me, that probably isn’t something you have as an essential cooking tool.
No problem! You can make your own by placing a heatproof bowl on top of a larger pot. Make sure the bottom of the bowl does not touch the simmering water. Bring the water to a boil over medium heat and then switch to low heat and keep it at a simmer for the duration of the cooking time. You will have a better chance of success if you use this method and don’t cook it over direct heat.
Begin by adding all of your ingredients to a glass bowl over simmering water.
Now start whisking! Continue to whisk constantly until the mixture is thickened enough to coat the back of a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer.
Once thickened, take the bowl off of the heat and add the butter. Whisk until the butter has melted and become fully incorporated. At this point you could pass the curd through a fine mesh strainer to remove the lemon zest, but I have never found that to be necessary.
Pour curd into a mason jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top) It will continue to thicken as it cools. Once cool, you can remove the plastic wrap.
Refrigerate until completely chilled and thickened. At least 4 hours, but overnight is better.
CAN YOU FREEZE LEMON CURD?
Absolutely! You can freeze lemon curd for later use. After preparing it, let the curd cool to room temperature, then divide it into airtight containers or sealable plastic bags. Make sure to leave some space for expansion. Label each container with the date and place them in the freezer – they can last up to three months. When you want to use it, transfer the frozen lemon curd to the refrigerator and let it thaw for a few hours or overnight. Stir it well before serving.
While the texture might change a bit, the flavor remains intact. Just remember not to refreeze it once thawed. This simple freezing method ensures you can enjoy your lemon curd whenever you like.
HOW TO STORE LEMON CURD
Once prepared, place a piece of plastic wrap directly on the surface of the lemon curd (this will keep it from forming a skin) and allow it to cool to room temperature. Once cool, the plastic wrap can be removed.
Transfer the curd into airtight containers or sealable plastic bags and refrigerate them. Make sure the containers are tightly sealed to maintain freshness.
Tips for success:
* Have you ever questioned how important it is to incorporate the zest into your lemon-flavored recipes? The natural oils that are present in the zest, intensify the lemon’s flavor so it’s worth the extra effort. When zesting lemons or any citrus fruits, be careful to avoid the pith – the bitter white layer beneath the zest – it can add an unwanted bitterness to your final dish.
* To get the most juice from your lemons, give them a firm roll on the counter for a few seconds and then cut them into quarters. By exposing more surface area of the lemon, cutting it into quarters helps release the juice more effectively. This means you can get the most juice out of each lemon.
* Use non-reactive materials such as a glass bowl and a silicone whisk. Using a metal whisk can lead to a metallic aftertaste because of the eggs and lemon reacting with the metal.
HOW LONG DOES LEMON CURD LAST IN THE FRIDGE?
Stored in the refrigerator, lemon curd can typically last for up to two weeks. If you have a larger batch or won’t use it within that time frame, freezing is a practical option. Follow the freezing instructions mentioned earlier, and your lemon curd can stay preserved for up to three months. Thaw it in the refrigerator when ready to use.
Making your own batch of lemon curd is surprisingly simple and incredibly rewarding. With just a handful of common ingredients and a bit of whisking on the stove, you can create a smooth and zesty treat that has a variety of delicious uses.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
6-ingredient Lemon Curd Recipe: Easy to make at home
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1 tablespoon lemon zest about 1 lemon depending on the size
- 1/3 cup fresh lemon juice about 2–3 lemons depending on the size
- 1/8 teaspoon salt
- 6 tablespoons butter
- Begin by adding 4 large egg yolks, ⅔ cup sugar, ⅛ teaspoon salt, ⅓ cup lemon juice, and the zest from two lemons to a glass bowl over simmering water.
- Now start whisking! Continue to whisk constantly until the mixture is thickened enough to coat the back of a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer.
- Once thickened, take the bowl off of the heat and add 6 tablespoons of butter. Whisk until the butter has melted and become fully incorporated.
- Pour curd into a mason jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top) It will continue to thicken as it cools. Once cool, you can remove the plastic wrap.