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Easy Lemon Curd

May 16, 2015 By A Spoonful of Sugar - 7 Comments

Easy Lemon Curd Recipe by A Spoonful of Sugar

I love to make preserves and jams. There is something about the process of turning fresh produce into a bottled treat that really appeals to me. In our busy world of buying pre packaged items, it is very satisfying to make something from scratch and filling your pantry with homemade goodies. After checking our blog, I realise it has been a few years since I last made any jam – too long for sure! My children gave me a Ball Preserving Kit for Mother’s Day which was just the inspiration I needed to rediscover my passion for making preserves. My parents gave me a big bag of lemons from their tree so Lemon Curd was the perfect place to start.

Easy Lemon Curd Recipe by A Spoonful of Sugar

The preserving kit came with some handy preserving tools. Lemon curd doesn’t need a water bath but the funnel and jar lifter were really handy.

Easy Lemon Curd Recipe by A Spoonful of Sugar

Lemon Curd is a tangy and delicious spread that goes perfectly with fluffy scones; a filling for cupcakes; tart filling; or just spread on raisin toast for a delicious treat. It is made from lemons (juice and zest), sugar, egg yolks, and butter. Some recipes call for using whole eggs but I find that there is a danger in using whole eggs as the white often cooks leaving unsightly flecks of white through the curd. Easy Lemon Curd Recipe by A Spoonful of Sugar

5.0 from 1 reviews
Easy Lemon Curd
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
This easy and delicious lemon curd is made from lemons, sugar, egg yolks and butter. It is the prefect filling for tartlets or scones.
Author: Lisa
Recipe type: Jams & Preserves
Serves: 2½ cups
Ingredients
  • 1 cup lemon juice (approx 5-7 lemons)
  • Grated zest of 2 lemons
  • 6 egg yolks
  • ¾ cup sugar
  • ½ cup cold butter cut into small pieces
Instructions
  1. Pass egg yolks through a sieve set over a heavy saucepan to remove all the egg whites.
  2. Add sugar, lemon zest and lemon juice. Whisk to combine.
  3. Cook over medium heat, stirring constantly with a wooden spoon. Make sure to stir down the sides of the saucepan. Cook until mixture thickens and coats the back of the wooden spoon, about 20 minutes. Remove from heat.
  4. Add butter, one piece at a time, stirring after each addition until the butter melts to assure the mixture is smooth.
  5. Ladle lemon curd into hot sterilised jars. Chill until set, about 1 hour. Twist on lids. Label.
3.3.3070

Easy Lemon Curd Recipe by A Spoonful of Sugar

I used my old manual typewriter to type some labels for the curd. Lemon curd lasts stored in the fridge for a few weeks, or can be frozen.

You can find our recipe for Lemon and Passionfruit Butter here. Check out our other lemon recipes here.

Filed Under: Jams/Preserves Tagged With: gifts from the kitchen, jam, lemon, preserves

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Comments

  1. Elizabeth says

    May 17, 2015 at 9:29 am

    For the Lemon curd, do you just leave jars on the counter for an hour then put lid on or put lid on lightly and tighten after an hour. You don’t put the hot jars in refrigerator do you?

    Reply
    • A Spoonful of Sugar says

      May 17, 2015 at 10:08 am

      I allowed the jars to cool slightly and then put them into the fridge uncovered for an hour to cool and thicken, before adding the lids.

      Reply
  2. Peta says

    May 18, 2015 at 7:22 pm

    Perfect timing! I found a recipe that needs lemon curd I was going to do this week and now I’m sorted. Thank you

    Reply
    • A Spoonful of Sugar says

      May 19, 2015 at 7:03 pm

      Enjoy – love recipes that use lemon curd. It is so delicious!

      Reply
  3. Karen Olsen says

    July 2, 2015 at 12:38 am

    I first tried your lemon curd as per instructions. We have a Meyer Lemon tree. Yum Yum. Yesterday I juiced all my lemons (8 cups of juice) and made a big batch. They are in the freezer and will make great spur of the moment gifts. Love Love Love your site.

    Reply
    • A Spoonful of Sugar says

      July 2, 2015 at 9:22 pm

      Thanks Karen! Sounds like a big batch of curd. It is so yummy – mine didn’t last long 🙂

      Reply

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