Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
Homemade Lemon Curd Tips
Can you use bottled lemon juice?
You’ll what the brightest, puckery-est lemon flavor in your curd, so avoid using bottled lemon juice here. Always use juice squeezed from fresh lemons when <a href=” https://preprod.tasteofhome.com/article/how-to-make-lemon-curd/”making lemon curd for pure lemon flavor.
Why did my lemon curd turn green?
Yikes! If your lemon curd turns green, it’s likely had a reaction 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.
How long does homemade lemon curd last?
Homemade lemon curd will last in the refrigerator for 1-2 weeks.
Can you freeze lemon curd?
Yes! You can freeze lemon curd for up to a year in plastic freezer bags or mason jars. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Lime Curd: Substitute lime juice and peel for lemon juice and peel. Proceed as directed.