Homemade lemon curd is quick and easy to make using 5 simple ingredients, creating a tangy and sweet topping for scones or croissants.
Scrumptious!?? Made exactly to recipe! - 19 Jan 2019 (Review from Allrecipes USA and Canada)
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)
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)