Homemade gifts are often the best kind, especially when they’re as delicious as a thick and creamy lemon curd — and this lemon curd recipe is, hands down, my favorite. Who wouldn’t love to receive a freshly made jar of this zingy, lemony goodness?
Okay, so there may be a few of you out there that have never tasted the amazing deliciousness of this treat. If you fall into this category, read on to learn how to make lemon curd so that you may rectify the situation ASAP…
What is lemon curd? Simply put, it’s a cooked fruit spread made from fresh lemon juice (and zest in this case), eggs, sugar and butter that have been cooked together to a custard-like consistency. It’s amazing on scones and biscuits, as a tangy dessert topping, or even *ahem* straight out of the jar. My favorite pairing is with fresh blueberries, yum!
It’s also an economical gift when you can find a great deal on lemons. I found these bags of lemons at Walmart for just $2.87. Each bag had about 12 lemons, so you could easily get three batches from one bag!
For the best tasting lemon curd, starting with freshly zested and juiced lemons is essential. Bottled lemon juice just doesn’t have the same vibrance, and the lovely little flecks of lemon zest really take this lemon curd recipe to the next level.
Add the lemon zest and sugar to a blender or food processor and pulse until the zest is finely minced into the sugar.
Next you’ll cream the butter, then add the sugar-lemon mixture and beat until fluffy. Add the eggs one at a time, and then stir in the lemon juice and salt. The mixture may look slightly curdled at this point, but don’t worry! Once you heat it, it will turn silky smooth.
Once heated to thicken and then cooled in the refrigerator, you’ll have a lovely tangy citrus spread that’s perfect for sharing as a homemade gift. Or make it as a gift to yourself — I’m saving this lemon curd all for me!Print
- 4 small lemons, zested and juiced (1/2 cup juice)
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1/8 teaspoon kosher salt
- In a blender or food processor, pulse together the lemon zest and sugar until the zest is finely minced into the sugar.
- Cream the butter using a stand mixer, then beat in the sugar-lemon zest mixture until fluffy. Add the eggs, one at a time, and when they’re incorporated, add in the lemon juice and salt. The mixture may look a little curdled at this point, but it will smooth out when cooked.
- Heat the mixture over low heat in a heavy-bottomed saucepan until thickened, about 10 minutes, stirring constantly. Thickening should take place around 170 degrees, just below the simmering point.
- Remove from heat and transfer to a bowl. Lay a piece of plastic wrap directly on top of the curd to prevent a skin from forming, and refrigerate until cold.
adapted from The Barefoot Contessa Cookbook