Yield: Yields about 2 cups.
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.
For lime curd, substitute fresh lime juice and zest for lemon.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this recipe using Meyer Lemons and loved it! But I greatly modified the directions, based on a suggestion in the reviews. And that suggestion made it SO easy - highly recommend going the blender route. Here are the instructions I put together and used:
1) Place the Sugar, Whole Eggs, Egg Yolks, Lemon Juice, and Lemon Zest in a Vitamix blender.
2) Gradually increase speed of blender to High and blend for 2 minutes.
3) Add the softened Butter and blend for 45 seconds more on High.
4) Pour the mixture into a non-metallic bowl and place over a saucepan of simmering water but do NOT allow the bottom of the bowl to come in contact with the water. You can put a foil ball in the bottom of the saucepan to prevent the bowl from touching the water.
5) Cook over Medium heat, stirring constantly, until mixture is thick enough to leave a path on the back of a spoon. It should measure 170F on a thermometer. Do NOT let the mixture boil.
6) Remove from heat and strain using a fine-mesh strainer, if desired. NOTE - I did not have to do this, as it was so smooth.
7) Transfer to an air-tight container and press plastic wrap to the surface. Place in the refrigerator to cool. Once completely cooled, plastic wrap can be removed.
I love this recipe and I've just made (for the first time!) two jars of lemon heaven! It really is foolproof and there is no danger of ending up with lemony scrambled eggs as the sugar and butter are mixed thoroughly first.
It tastes wonderful - tangy but definitely not too sweet. In fact it's inspired me and I'm now planning to bake a lemon curd swiss roll and a batch of lemon curd muffins tomorrow despite the 90 degree heat we are currently experiencing in England.
Thanks so much for the recipe!
I love this recipe. It has become one of my signature dishes. For those who find it too eggy, just eliminate one of the egg yolks. Don't substitute a whole egg; removing one yolk works better.
For a double batch, after much experimenting, I settled on this:
1 3/4 cup sugar
10 oz butter (1 1/4 stick)
4 whole eggs plus 3 yolks
1 1/3 to 1 1/4 cup lemon juice
1 1/2 t. lemon zest
This has the tanginess that I like, without getting too sweet or too eggy.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.