Have you ever made your own lemon curd?  I know you can easily find it in a jar at the grocery store and it’s usually not too bad, but homemade lemon curd is something really special.  If you’ve never had homemade, it’s like a very rich and creamy pudding and has a wonderful lemony flavor.   It’s much creamier and rich than anything you can buy at the store….and it’s really not that difficult to make.

Since it’s so rich, it’s best used as a condiment.  It’s a great topping for lemon poundcake, scones or berries and it works beautifully as a filling for a layer cake.  Tomorrow I’m going to show you another way to use lemon curd, so make sure you stop back!


Lemon Curd

  • 4 eggs
  • 1/2 cup sugar
  • 5 tbsp lemon juice ( about 2 lemons)
  • 1/4 cup agave or honey (I used agave)
  • zest from 1 lemon
  • pinch of sea salt
  • 6 tbsp unsalted butter, cut into cubes

With a microplane, zest one lemon and then juice both lemons.  I find it helpful to juice the lemons through a mesh strainer.

In a medium sauce pan, whisk together eggs, sugar, lemon juice, agave or honey,  lemon zest and salt.  Bring to a simmer over low heat, stirring constantly.

Once mixture has come to a simmer, add butter, a little at a time, stirring constantly until the lemon curd coats the back of the spoon.  this will take about 5 minutes.

Strain the lemon curd through a fine mesh strainer to remove the lemon zest.


Shared at Things That Make You Say MMMMM on 3/26/12.

Shared at Our Delightful Home on 3/26/12.

Shared at Crazy for Crust on 3/27/12.

Shared at Recipes for My Boys on 3/30/12.

Shared at Simply Sweet Home on 3/30/12.

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