Homemade Lemon Curd

Making citrus curd is simple and delicious - and you can use any type of citrus you have on hand - lemon, limes, oranges or grapefruit!

I am always on the look out for easy, delicious recipes using our fresh eggs. I love lemon curd, and of course anything homemade with fresh eggs is going to taste the best.

I had never tried making curd before, but was surprised that the technique is very similar to making Hollandaise sauce in that you use a double boiler and there are just four basic ingredients.

And the neat thing is that you can use lemons, limes, grapefruit or oranges for a bit of variety or depending on what you have on hand - using the same basic recipe.

Lemon curd is delicious right from the jar, but it's also perfect to spread on toast or English muffins, or as a filling for cupcakes, tarts, cream puffs or donuts.

Homemade Lemon Curd

(makes about 3 cups)

6 eggs

1 1/2 cups granulated sugar

1/2 cup fresh squeezed juice (from approximately 3 lemons, 4 limes, 2 oranges or a grapefruit)

1 stick unsalted butter at room temperature, cut into 1/2" cubes

Set a medium bowl over a saucepan of simmering water.

Whisk the eggs and sugar in the bowl until smooth, then add the citrus juice and whisk to combine. Continue to cook, whisking constantly for a several minutes, until the mixture is warmed through.

Then begin to whisk in the butter, a few cubes at a time, whisking in between each addition until the butter melts completely.

Once all the butter has been incorporated, continue to whisk, cooking until the curd thickens (about 15-20 minutes) and will coat the back of a spoon. If you have a candy thermometer, this should happen right around 180-190 degrees.

Once the curd has thickened to a nice consistency, remove from the heat and spoon the curd into sterilized canning jars or a bowl or other covered container.

Let cool, then screw on the lids and refrigerate.

The curd will keep for up to two weeks in the refrigerator, but I just dare you to try leaving it that long without eating it all!

(scroll to the bottom for the printable recipe)

Homemade Lemon Curd

Yield: 3 half-pint jars

Author: Source: Fresh Eggs Daily

prep time: cook time: total time:

This delicious recipe can be made with any type of citrus fruit.

ingredients:

6 fresh eggs
1-1/2 Cups granulated sugar
3 lemons juiced ( to yield 1/2 cup liquid)
8 T (1 stick) unsalted butter, at room temperature

instructions:

How to cook Homemade Lemon Curd

Set a medium bowl over a saucepan of simmering water. Whisk the eggs and sugar in the bowl until smooth, then add the citrus juice and whisk to combine.
Continue to cook, whisking constantly for a several minutes, until the mixture is warmed through. Cut the butter into 1/2" cubes and begin to add, a few cubes at a time, whisking in between each addition until the butter melts completely.
Once all the butter has been incorporated, continue to whisk, cooking until the curd thickens (about 15-20 minutes) and will coat the back of a spoon. If you have a candy thermometer, this should happen right around 180-190 degrees.
Once the curd has thickened to a nice consistency, remove from the heat and spoon the curd into sterilized canning jars. Let cool then screw on the lids and refrigerate.
The curd will keep for up to two weeks in the refrigerator, but I just dare you to try leaving it that long without eating it all!

NOTES:

If you don't have any lemons, you can use other citrus fruits. You'll need approximately 4 limes, 2 oranges or one grapefruit to yield the 1/2 cup of liquid you need.

Created using The Recipes Generator

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