Lovely Lemon Curd

    (7)
    53 minutes

    Homemade lemon curd is quick and easy to make using 5 simple ingredients, creating a tangy and sweet topping for scones or croissants.


    27 people made this

    Ingredients
    Serves: 48 

    • 1 1/2 cups (375ml) freshly squeezed lemon juice
    • 6 eggs, beaten
    • 225g unsalted butter, softened
    • 1 cup (220g) white sugar
    • 25g freshly grated lemon zest

    Directions
    Preparation:15min  ›  Cook:8min  ›  Extra time:30min  ›  Ready in:53min 

    1. Combine lemon juice, eggs, butter, sugar and lemon zest in a saucepan; cook over medium-low heat, stirring constantly, until lemon curd is thick and just beginning to boil, about 8 minutes.
    2. Remove lemon curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour lemon curd into sterilised jars; seal and store in the fridge.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    0

    Scrumptious!?? Made exactly to recipe!  -  19 Jan 2019  (Review from Allrecipes USA and Canada)

    by
    0

    After my local grocery store had huge bags of lemons for only $1 per bag I had to find something creative to do with all those lemons. This was the perfect recipe. I couldn't believe it was so simple. Because I didn't have a zester I carefully peeled the zest off with a paring knife, being careful not to get the bitter white pith. After juicing the lemons I put 1/2 cup juice into a blender with the zest and liquefied it, then added it back to the pot of lemon juice. I carefully followed the directions but doubled the recipe. After the mixture thickened I poured it into canning jars and processed in a water bath canner for 20 minutes. I used 1/2 pint wide-mouth Ball canning jars. The result is incredible, tangy with a delightful rich sweetness. Better then the store bought imported curd I've been buying. I will always use this recipe and make my own from now on. I plan on giving the jars as Christmas presents with blueberry scone mix I will make myself. Thank you so much, Marti. Your recipe rocks!  -  09 Dec 2018  (Review from Allrecipes USA and Canada)

    by
    0

    I used the recipe exactly as it is. Perfection. After refrigerating it was a perfect thickness. Tart, delightful. Great use for my backyard lemons!!  -  26 Dec 2017  (Review from Allrecipes USA and Canada)