Does anything top homemade Lemon Curd? I think not. Lemon Curd has a myriad of uses, from filling tarts, sandwich cookies, cake fillings, a drizzle topping, and spreading on toast and scones. Made with fresh lemon juice, lemon zest, eggs, sugar, and butter it’s a decadent treat that will wow the taste buds. It’s super easy, and I’ll be showing you how to do it with a video tutorial and printable recipe!
I have always dreamed of having a friend send me fresh citrus,
and just this month that dream became a reality when my dear friend, Natalie from the blog “Hey it’s a Good Life” sent me a box of gorgeous lemons. Of course, I had to make a batch of fresh Lemon Curd and show y’ all how to do it along the way. The moral of this story? Get ye a friend that will send you fresh citrus! 😉
There’s something about citrus that I adore. Lemons especially, that cheerful color! The zippy pop of flavor that a bit of zest or fresh juice adds. I make this recipe year round, in the winter citrus is an especially cheery reminder that somewhere it’s warm and sunny. And in the spring and summer, lemon always compliments fresh fruits. There are multiple uses for Lemon Curd in all seasons, and that’s why I think everyone should at least try their hand at making homemade Lemon Curd.
Making Easy Homemade Lemon Curd from Scratch Video Tutorial
In the video below I do an unboxing, and then the recipe tutorial. If you want to get right to the recipe, it begins at the 5-minute mark. If this video tutorial helped you out be sure to check out the Forgotten Way Farms YouTube channel for more tutorials and homesteading/lifestyle videos.
Canning Lemon Curd.
Lemon Curd can store in the fridge for 1-2 weeks, but canning lemon curd is a simple process, and once canned it should remain stable for 2-3 months in a cool, dark location. Here is the National Center for Home Food Preservation instructions for canning Lemon Curd.
Homemade Lemon Curd Recipe
Easy Homemade Lemon Curd Recipe
- 7 Egg Yolks
- 4 Eggs 3 if using Duck Eggs
- 3/4 cup Butter chilled & cut in chunks
- 2 1/2 cups Sugar
- 2 Tablespoons Fresh Lemon Zest
- 1 cup Lemon Juice
Whisk the egg yolks and whole eggs together until combined.
In a double boiler, over low heat combine the sugar, lemon zest and eggs. Whisking thoroughly, add the lemon juice and continue to whisk the mixture. As the mixture warms, add the butter chunks. With a thermometer check the temperature, you want it to be around 170 degrees Fahrenheit (or stir until thickened if you don’t have a thermometer). Once thickened, take it off the heat and stir for a couple of minutes. Store in the refrigerator.
Don’t forget, Lemon Curd is amazing on Scones, and I have a super easy recipe for you; Easy Scones Recipe.
Have you ever tried canning Lemon Curd? I believe that nothing can quite beat homemade Lemon Curd! Its flavors are so vibrant and delicious.
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