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    Home » Breakfast

    Lemon Curd

    Published: Dec 15, 2016 · Modified: Aug 30, 2020 by Keri Hix

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    I remember the first time I ever tried Lemon Curd. My very dear friend Judith took me to this little tea house that was located downtown in the city she lived in. It was an adorable little place that offered tea, homemade scones, jams, etc...

    Lemon Curd spread on a biscuit setting on a blue plate.

    I remember trying their Lemon Curd and it was like the best thing I had ever tasted! It was so good and I loved it so much, Judith asked the waitress for their recipe and she gave it to us! I have kept that recipe tucked away in my recipe box, and I would make a batch now and then.

    Lemon Curd on a biscuit

    Years and years later,  after a bumper crop of lemons, I decided to make a batch. My son became an instant fan. He has even made his own Lemon Curd in the microwave using a recipe he found on the internet. He loves it on biscuits, waffles, and I have a feeling he just might eat it straight out of the jar.

    Lemon Curd on a biscuit

    The recipe below is not the exact recipe that was given to me. I have made a couple of minor adjustments. And, unlike my son, I still like to cook mine on the stove. Whenever we have a few extra lemons, one of us is bound to make some Lemon Curd.

    Lemon Curd on a biscuit

    Our lemon tree didn't produce a lot of lemons this year, but thankfully our neighbors did.

    ...

    lemon curd pinterst image

    ...

    Lemon Curd

    6 - 7 Lemons, should yield about 1 - 1 ¼ cups lemon juice

    Lemon Zest

    10 tablespoons Butter

    2 ⅔ cup Sugar

    ¼ teaspoon Salt

    6 Eggs, well beaten

    Grate the lemons to remove the Zest.

    Juice the lemons. Remove any seeds that may sneak through. You will need between 1 and 1 1 /4 cups of lemon juice.

    Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.

    Add the eggs to a bowl and beat well.

    When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don't end up with scrambled eggs.

    Add the egg mixture back to the sauce pan and whisk well.

    Using a wooden spoon, continue to cook the Lemon Curd until it thickens and just starts to boil.

    Reduce the heat and simmer for about an hour. Stirring occasionally.

    Cool slightly then add the Lemon Curd to jars. I yielded just over 2 pints.

    The Lemon Curd should store in the refrigerator for a couple of months, unless it all gets eaten way before then.

    Lemon Curd

    My variation of a simple and very delicious recipe for Lemon Curd that was given to me and a friend years ago from a local tea house.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Servings: 32 Servings
    Calories: 114kcal
    Author: Keri Hix

    Ingredients

    • 6 Lemons juice and zest
    • 10 tablespoons Butter
    • 2 ⅔ cup Sugar
    • ¼ teaspoon Salt
    • 6 Eggs well beaten

    Instructions

    • Grate the lemons to remove the Zest.
    • Juice the lemons. Remove any seeds that may sneak through. You will need between 1 and 1 1 /4 cups of lemon juice.
    • Add the butter, lemon juice, lemon zest, sugar and salt to a sauce pan over medium to medium low heat. Heat until the butter starts to melt, stirring occasionally.
    • Add the eggs to a bowl and beat well.
    • When the butter has melted, gradually add a cup or so of the warm lemon mixture to the eggs while whisking. You need to temper the eggs so you don't end up with scrambled eggs.
    • Add the egg mixture back to the sauce pan and whisk well.
    • Using a wooden spoon, continue to cook the Lemon Curd until it thickens and just starts to boil.
    • Reduce the heat and simmer for about an hour. Stirring occasionally.
    • Cool slightly then add the Lemon Curd to jars. I yielded just over 2 pints.
    • The Lemon Curd should store in the refrigerator for a couple of months, unless it all gets eaten way before then.
    Click here to add your own private notes.

    Nutrition

    Calories: 114kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 62mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 158IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

    ...

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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