Lemon Curd is great on biscuits, pancakes, pound cake, angel food cake, muffins, or just about anything!
I have the sweetest (traveling) husband in the whole world. He takes such an interest in what I’m cooking and blogging. Maybe he’s just a little worried about what he’ll have to eat! I told him I’ve been looking for the right time to make lemon curd. He asked “what is a lemon turd?” Should I tell him that it’s a ‘curd’ not a ‘turd?’ Lemon curd is a strange name and sounds like something that came out of the wrong end of a lemon. But it tastes pretty fantastic. I’ve seen lemon curd in the jelly and jam section of the grocery store. I’ve never bought it, nor have I tried it until now.
If you’re been reading SRFD for a while you probably know I have a small lemon obsession so naturally this sweet spread would appear sooner or later.
To tell the truth it tastes just like lemon pie. I guess it’s easy to see why … eggs, sugar, lemon juice, butter and zest.
Lemon Curd tastes like a crustless spreadable pie filling!
I know. That was way too easy! Cool the lemon curd for at least 10 minutes then cover and refrigerate until chilled.
What a great gift this would make! Maybe the next batch, this one already has a home 🙂
Here’s a great Pound Cake Recipe that would be delicious topped with lemon curd.
Lemon-Lime Shortbread Thumbprint Cookies made with Lemon Curd
PIN to your favorite lemon or dessert board!
Homemade Lemon Curd
A lemony sauce that tastes just like a crustless lemon pie! Great served with pancakes, waffles, biscuits, scones, pound cake and angel food cake
Recipe type: Dessert Sauce
Serves: 2 cups
- 3 eggs, lightly whisked
- 1 cup granulated sugar
- dash of salt
- ¾ cup lemon juice (about 4 large lemons)
- ½ cup unsalted butter, cubed
- zest of 2 lemons
- Zest two lemons and set aside. Juice 4 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
- In a medium heavy bottom saucepan whisk together the eggs, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thickened and coats the back of the spoon.
- For a silky smooth texture, blend briefly with an immersion or stick blender.
- Cool for at least 10 minutes then cover and refrigerate until chilled. Serve over cake, muffins, pancakes or waffles!
Recipe and photos updated July 2016
Check out my favorite tools used to make the Lemon Curd – each photo is clickable!
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We’re having company for dinner on Sunday so I’ll be doing some prep work Saturday. The weather is wonderful here in Virginia and I’m ready for a few days off work. I hope you have a fun filled weekend!
Thanks so much for stopping by!