Homemade Lemon Curd Recipe (2024)

Homemade Lemon Curd Recipe

Help! My lemon curd won't thicken. With this handy recipe, you'll never have that problem again.

You're going to think I'm nuts.

For breakfast every morning, I have 5 pieces of toast. FIVE!

The bread I buy is Nature's Own 100% whole grain, low sugar, blah-blah, so I like to pretend that the "everything in moderation" rule doesn't apply. It's also from the dollar store and is the best deal ever - important when you're eating several loaves per week! On each piece of toast, I have a different topping. My assortment this morning was Vegemite, peanut butter, raw honey, "super jam" (yes, you read that right. It's a surprisingly good concoction of every jam and jelly I had in the fridge, blended to oblivion in the Vitamix), and simple, homemade lemon curd.

I guess you could call this blog post a toast to lemon curd. (Hee, hee.)

Don't fret if you've never made your own lemon curd. It's fairly foolproof. Real cooks will hate me for saying this, but if for some reason your lemon curd won't thicken, just add a little cornstarch mixed with cold water. I've made it with and without cornstarch and both ways taste the same to me.

Homemade Lemon Curd
Makes 12 ounces

  • 1/2 cup lemon juice (I mix 1/4C from 4 freshly squeezed lemons and 1/4C bottled lemon juice)
  • 1/2 cup sugar
  • 1/2 a stick of butter
  • 1 egg

Whisk together all ingredients and bring to a boil. Reduce heat to medium, stirring frequently. Your lemon curd should be ready in 15-20 minutes and should coat the back of a spoon.

Not thickening? Mix 1.5 Tbsp of cornstarch with 1/8C cold water. Add 1/2 the mixture to your lemon curd while whisking vigorously.

And yes, I'm sure Ina Garten never uses bottled lemon juice for her lemon curd and she certainly never, ever thickens it with cornstarch. This is budget style for the cooking-challenged/impatient and it's still darn good!



Now that you have your lemon curd, you just need to gather 4 other toppings and you'll be all set for your breakfast of crazy champions! Or, better yet, you can make my

Baked Lemon Ricotta Donuts

recipe.

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Homemade Lemon Curd Recipe (2024)

FAQs

How long does home made lemon curd last? ›

Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

How do you thicken lemon curd at home? ›

To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened.

How long is lemon curd safe to eat? ›

If you make your own lemon curd from scratch, use it within one week. If you're not familiar with lemon curd, it's a mixture of lemon juice, sugar, butter, whole eggs and egg yolks. The mixture is cooked together until it thickens and the eggs are tempered and heated to a safe temperature without them totally cooking.

Is lemon curd good for you? ›

In any amount of lemon curd, the proportion of unhealthy elements like carbs and fat is going to be extremely higher than good elements like protein. In any serving size of lemon curd, you will only receive a benefit of 2.2 percent of protein while getting almost 27 percent fat and nearly 71 percent carbs.

Why did my lemon curd turn green? ›

If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.

Can I freeze homemade lemon curd? ›

Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.

How do you know when lemon curd is done? ›

I cook mine for about 2 minutes because I like thick lemon curd. Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!

Why does my lemon curd taste eggy? ›

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

Why did my lemon curd curdle? ›

The most common reason why your homemade lemon curd split is cooking the curd on too high temperature. Because lemon curd is an egg yolk based "sauce," it requires gently cooking so that the egg doesn't become scrambled.

Can lemon curd sit out overnight? ›

In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.

Can you reheat lemon curd to thicken? ›

Lemon Curd will thicken once it's cooled and refrigerated. It can be difficult to reheat but I have done it successfully by placing it in a small saucepan and reheating over the lowest heat and by stirring gently.

Is canning lemon curd safe? ›

The lemon or lime juice is what makes this recipe safe for boiling water canning. Bottled lemon or lime juice is recommended, since it has a standardized amount of acid. Zest is used to intensify the fruit flavor.

Do you refrigerate lemon curd? ›

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

What is another name for lemon curd? ›

Lemon curd's texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods. In Britain, lemon curd is also known as "lemon cheese," and other fruit curds are known as "[name of fruit] cheese."

Why do they call it lemon curd? ›

'Lemon Curd' is originally English in origin dating back to the early 1800's. The recipe back then was rather literal — lemon acidulating cream to form curds then separated from the whey through a cheesecloth. Long time Cottage Delight fans may remember our Lemon Curd as 'Lemon Cheese'.

How long can homemade lemon curd last in the fridge? ›

It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.

Does homemade lemon curd go bad? ›

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

Can you preserve homemade lemon curd? ›

Learn how to the traditional British dessert of lemon curd. Canned, it has a shelf life of 3 to 4 months. If you don't mind the darkening that occurs, it can last up to 1 year.

What is the shelf life of homemade curd in fridge? ›

Upto 5 days and 11 days dahi could be stored at room temperature (24°C) and refrigeration temperature (7°C) was in good condition with acceptable quality respectively. ... Products like yoghurt are known more for their therapeutic significance than nutritional value [11] .

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