This lemon curd has just the right amount of tart citrus flavor, and is sweet but not too sweet. It’s also very easy to make.
I used to only make lemon curd when I was going to bake a lemon meringue pie, or a lemon tart, but I eventually learned the error of my ways. This is amazing on toast and (I’m a little embarrassed to admit) pretty fantastic straight out of the jar.
We eat pretty healthy most of the time with a focus on organic ingredients. That doesn’t mean that I don’t still have a legendary sweet tooth that needs a little attention from time to time, so you can imagine how happy I was to be able to use only organic ingredients for this lemon curd.
This is barely adapted from a Meyer lemon curd recipe by David Lebovitz. We had a healthy Meyer lemon tree in the backyard of the house we lived in before we moved here six years ago, and we miss it terribly. Meyer lemons are larger than the regular kind, a little sweeter and a lot juicier. And in our case previously free.
If you have access to Meyer lemons you may want to cut down on the sugar by about half. I don’t currently have access to Meyer lemons, so I’m using the regular kind. But I’m not complaining.
There are only a handful of items; lemon, eggs, butter and sugar.
The zest increases the tangy, citrusy punch of this lemon curd.
Some people are intimidated when a recipe calls for tempering eggs, but don’t be. It’s really easy, and even though you could make this lemon curd by putting all of the ingredients in the pot at one time, it won’t be as smooth and creamy as it will if you temper the eggs.
When tempering eggs the goal is to be able to add the eggs to the pot without immediately cooking them. So to temper you simply add a little of the hot liquid into the beaten eggs while stirring. Once you have enough of the hot liquid incorporated into the eggs, pour everything back into the pot while stirring.
How easy is it? I took pictures while tempering the eggs with one hand, and I’m one of the clumsiest people on the planet.
The hardest part about this lemon curd? Saving enough of it to make kolaches this coming Friday.
- ½ cup lemon juice (about 3 lemons)
- zest of 2 lemons
- ½ cup plus 2 tablespoons sugar
- 6 tablespoon unsalted butter
- 2 eggs
- Zest 2 lemons, set zest aside in bowl
- Beat the eggs and set aside
- Add lemon juice, sugar and butter to saucepan on medium heat until butter and sugar is melted
- Temper eggs by slowly pouring about half of the mixture into beaten eggs, stirring constantly
- Pour tempered eggs back into sauce pan, stirring constantly
- Continue to heat and stir until lemon curd thickens, about 5 minutes
- Strain bits of egg white into the bowl with the lemon zest
- Stir for a few minutes to cool
- Place in container and refrigerate for up to 2 weeks