Summertime for me is all about fruit – fresh, or frozen, or baked, or in cocktails 😉 One of my favorite fruit is lemon. I love the tart when mixed with a little sweetness. My dream is to one day have lemon trees in my backyard. Just the sight of bright lemons make me happy!
So, when I was craving for something summery and sweet last week, I thought about lemon curd! I know the name isn’t the most appealing but lemon curd is awesome. You can use it in so many ways though I dare you to try and not eat it by the spoonful (you can’t do it). I’ve had store brought lemon curd but like in most cases, I prefer the homemade stuff. I’ve tried a few different recipes and I want to share with you my favorite so far!
One of the great things about lemon curd is that the ingredient list is super short with nothing fancy or strange. It’s just eggs, sugar, lemons, butter, and a pinch of salt. That’s it!
I highly recommend squeezing your own lemons for this! I do not have a citrus juicer/press but a spoon works just fine. Just cut the lemons in half, stick the spoon into the half, and twist it around to get all the juices out. Just remember to pick out any seeds or pith (that’s the spongy white part) that falls in the juice.
This recipe calls for 1/2 cup of lemon juice and I find that two large lemons just about does it. Which is perfect because you need the zest of two lemons as well.
The first step is to separate eight egg yolks. Now when it comes to separating out yolks and whites, I’ve tried all different methods. Using the egg shells to cup the yolk, a yolk separater (my boyfriend got me one), and simply with my hands. While using your hands is definitely the messiests way, I actually find it works the best. But honestly, it doesn’t really matter…whatever works for you!
Keep the egg whites! Use it for an omelette, a sweet meringue, or a craft cocktail. They also freeze really well so you can save them for another day.
Once you’ve got the egg yolks separated, whisk well then add in the sugar and salt. Continue to beat and mix in the lemon juice and zest. Then, if you are like me and don’t have a double boiler, you can make one. Place the yolks in a metal or glass bowl on top of a pot of simmering water. Be sure the bowl isn’t touching the water and of course, be careful of the bowl as it will get very hot as it cooks. Continue whisking until the mixture thickens which can take about 10-20 minutes over the hot water. For me, the mixture was just thick enough at about 12 minutes.
The butter should be cut into pieces and then stirred into the mixture one at a time, still over the simmering water. Whisk until each piece is just about melted before adding in the next.
Once all the butter is melted and well mixed in, turn off the boiling water and remove the bowl. Strain the lemon-y butter deliciousness so you are left with a smooth mix and then store in the fridge for at least 2 hours to cool and set.
Then pull out a spoon and help yourself to a taste =) That’s your finished, homemade lemon curd!
I was able to make about 2.5 cups of lemon curd from this recipe and it should keep in the fridge for about a week.
Like I mentioned before, lemon curd can be used in so many different ways! A few of my favorite uses:
- A spread for toast
- As a topping or filling for cake/cupcakes – like my latest Lemon Curd Cheesecake Cupcakes!
- Warmed up into a syrup for waffles, pancakes, or crepes
- Mixed with ice cream – I put it on vanilla Halo Top ice cream for an extra treat
- Stirred into oatmeal for some morning zest + berries
Hope you enjoy a fresh-squeezed summer!
Homemade Lemon Curd
- 8 Egg Yolks
- 1 cup Sugar
- 1/8 tsp Salt
- 1/2 cup Lemon Juice (about 2-3 lemons)
- 2 Lemons, zested
- 12 tbsp Butter, cut into pieces (1.5 sticks)
- Whisk the egg yolks in a metal/glass bowl, or into the top of a double-boiler.
- Stir in the sugar and salt, mixing well.
- Add in the lemon juice and zest, stirring all together.
- Place the bowl over a pot of simmering water and continue to whisk until the mixture thickens, approximately 15 minutes but can be anywhere between 10-20 minutes.
- Stir in the butter, one piece at a time. Whisk each piece until it is almost melted before adding in another.
- Once all the butter is melted and all mixed well, remove bowl from simmering water and strain through a fine mesh strainer.
- Cover and place into the fridge for at least 2 hours to chill and set.
- Serve and enjoy!
You can freeze egg whites?! Why have you been holding out on these tips?
To be honest, the first time I learned of this was from Zach! He would buy cartons of liquid egg whites (yes I know that sounds odd) and put them in the freezer until he wanted them. We all learn something new =)
I knew he was a weirdo.