Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request!
Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it. Honestly, I’m not sure why. Habit, perhaps. Or maybe because the Trader Joe’s lemon curd tastes so damn good.
But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. You can whip up a batch in 15 minutes, and it will keep for a long while – about a week in the refrigerator, and much longer in the freezer.
Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. There seems to be a debate as to whether one should use whole eggs, just yolks, or a combination of the two. They probably all work. But for the purpose of today’s recipe, I wanted to recreate the lemony lusciousness I have grown accustomed to in the TJ’s jar. This recipe is a marriage of Martha Stewart and David Lebovitz. If their lemon curds could marry, this would be their child.
Have 15 minutes? Make this lemon curd. You’ll be licking the spoon in no time.
Lemon Curd
Makes 1 cup.
INGREDIENTS
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 1/2 cup lemon juice
- zest of 2 lemons
- 4 tablespoons unsalted butter, cut into small cubes
METHOD
In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
Adapted from David Lebovitz‘s Improved Lemon Curd and Martha Stewart’s Lemon Curd, The Martha Stewart Living Cookbook (MSL Omnimedia, 2000).
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I actually DO eat lemon curd by the spoonful — and have even been caught eating it this way in the middle of the night. Shameful, I know. But, it’s too tough to resist and, I definitely agree, homemade is best. Lovely photos, Liren!
Glad to know I’m not alone, Elizabeth
Liren – I have LONG wanted to make my own lemon curd! Now I have a supreme recipe to make it. Yours looks just wonderful. Hope you are having a great weekend!!!
I was thinking of you – perhaps this is something for your next canning adventure. I have read that due to the variations in acidity, they often recommend bottled lemon juice for canning, but that seems a shame, doesn’t it? Good thing it keeps in the freezer!
OMG thank you so much for posting this recipe Liren (and for the special mention!)! It looks divine and I can’t wait to try it! =)
You’re so very welcome, Stef! I hope you enjoy it, let me know how it works out for you.
Liren I *love* making my own lemon curd and I am happy to see your recipe here too! I use a recipe from “The Good Egg” by Marie Simmons and it never fails me (made it at least 15 times now) and it is a little different from yours. I will have to try yours to see the difference! Beautiful!
Thank you! I would love to try your recipe, too, Amanda! Always looking for a good version of lemon curd!
Lemon curd is on my to do list…and yours looks fabulous!
Your lemon curd looks so delicious and smooth! I’ve only ever used storebought stuff, I should totall give this a try.
Liren,
your pitures are too irresistable. i want some now. i would lick that spoon clean if it was in sight LOL!
I hope you are having a great Sunday!
xo,
Malou
Love love love Lemon Curd! And yep, straight form the spoon is best
FROM the spoon too
. Darn typos
I don’t like lemon flavor so I am not a big fan of lemon curd. I have made it several times though for my mom who loves the stuff. It is so easy to make. I hope more people give it a try with this recipe!
I LOVE lemon curd! I love it’s tart sweetness! Yours looks to die for!!! I could eat it by the spoonful too. Yum!
Thank you, thank you, thank you. I have never made lemon curd but now I can. So happy you posted this. Did I say thank you? lol
I think i’ve only had lemon curd once in my life. Now it’s time for a reintroduction because this looks marvelous!
Liren, this is lemon-licious ! I love lemon curd, and in fact was looking for a great recipe when I made the Victoria Sandwich for my son last June. Well, now here it is. Must try your version.I’m positive it is as superb as it looks. Thanks for sharing !
I ate lemon curd only in puff pastries .. and i love it. I am not sure why I never thought of making it at at home. Looking so nice !!
Lovely photos! But I’m with ya… if I can buy an equally good-tasting product, I’m probably going to. I don’t have a Trader Joe’s, but do you know of a good brand they might carry at Whole Foods?
Incredible! It’s funny….I don’t often bake, but when I do – I’ll make lemon curd over buying it. Probably because we don’t have a store with a decent curd nearby…Beautiful pictures, too!
I am so happy to find your blog, just beautiful! I love your photography:-) This lemon cure looks, and sounds ama
Sorry, on phone….posted on accident…your lemon curd also sounds amazing!!! Take care, Terra
That lemon curd looks more than great: I can see how you would eat it by the spoon: I think I would do that too!
The color of your curd is gorgeous… I so have to make one!
ohhhhh, what a gorgeous lemon curd; having never made it before, you have certainly inspired me to do so. grazie!
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This sounds great! It’s been a while since I’ve had lemon curd of any kind (homemade or store-bought) and this looks so decadent – no wonder everyone eats it with a spoon!
Hi Liren.
I love making lemon curd and actually eat it straight from the jar with the spoon.
love your photos!
I’ve just made this with a little addition of lime juice (ran out of lemons) from a packet and a few drops of tangerine oil. Used frozen yolks and was worried it’d turn out weird but it has turned out beautifully. Still needs to cool but the warm stuff is simply DIVINE. Thank you for the recipe AND the useful but also gorgeous photos
[...] *For the citrus curd, I modified this recipe by using a bit of lime juice (admittedly bottled, shhh) as I ran out of lemons, left the zest in, [...]
Can this be processed in a water bath and used at a later date like Christmas gifts?
Hi Carin,
I know friends who do make and gift lemon curd. In general, what I have found is frozen lemon curd can be kept much longer (up to 1 year) than lemon curd that is preserved by canning (3-4 months), but the key in doing it the latter way is using bottled versus fresh lemon juice. The worry is that fresh lemon juice lacks the acidity to make the canning safe. I recommend checking out these two links that have info/recipes for canning lemon curd:
http://www.uga.edu/nchfp/how/can_02/lemon_curd.html
http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemon_curd.pdf
I hope that helps, and good luck! They would make delicious presents!
Have you ever tried subbing in softened cream cheese for the butter in lemon curd? It makes it even more delicious
[...] tried two new recipes this week… first I started with a Lemon Curd recipe. Check out the link for some great photos and the recipe… Boy oh Boy is this stuff [...]
[...] found myself sneaking spoonfuls of the vivid curd – my goodness, if you love Lemon Curd, then I just know you will love this Cranberry Curd. Dare I say it’s even better? I just [...]
WOW. I made this. That is my reaction. WOW!! I made everyone I passed at work try it and they all loved it! Can’t wait to make the cranberry curd!
OMG this looks divine! Can’t wait to give it a whirl