There’s something about lemon that’s so bright and fresh and perfect for just about everything. I even use lemon for my favorite ever roasted vegetables. So naturally, I fell in love with the Noosa lemon yogurt, it’s like eating a lemon meringue pie, but I can’t find it in stores near me! So I recently made it my mission to make my own lemon curd from scratch.
The first time I attempted my own lemon curd it was pretty much a disaster. I’ve used a double boiler many times, but no longer had my same bowl and pan that I used to use. So I improvised and used a different bowl and pot and when I touched the whisk to the glass bowl on top it exploded all over the kitchen. Shards of glass all over, it was terrifying. So I definitely gave up.
Then the other night we were watching a baking show, and I decided right then and there I was going to make lemon curd. They weren’t making lemon curd, I just wanted something sweet. So I headed to the kitchen and got to work.
Even though it was nine at night.
When you have the urge to cook or bake, sometimes you just gotta do it.
This time I avoided the double boiler, and decided to just cook it in a pan, but temper the eggs to prevent making lemony scrambled eggs. Now that’s something lemon definitely wouldn’t go with.
So I grabbed my ingredients, zested and juiced all the lemons again, and prepared myself for a disaster. I even told AJ that if I failed again I was done with lemon curd forever. I didn’t have to retire from lemon curd, it was a success! A delicious success!
The next morning we had greek yogurt with our homemade lemon curd and fresh blueberries and it was better than anything you can buy in a store. You could use this in desserts, as a spread on just about anything, maybe even an ice cream topping, basically anything that could use a dollop of sweet and tart lemon.
| Lemon Curd recipe (without using a double boiler) | Print |
- ¾ cup fresh lemon juice
- 1 tablespoon grated lemon zest
- ¾ cup sugar
- 3 eggs
- ½ cup butter
- Heat the lemon juice and lemon zest in a sauce pan on medium low heat.
- Meanwhile, in a separate bowl whisk sugar into eggs.
- Once lemon juice and zest is hot, slowly pour it into the egg and sugar mixture while whisking to temper the eggs and bring them up to the same temperature as the lemon juice.
- Pour the eggs and juices back to the sauce pan on medium ow heat and whisk constantly for about 5 minutes, until it's thickened enough that you can see the whisk marks in the curd.
- Remove from heat, gradually add in chunks of butter and whisk in to melt.
- Pour curd into a container, press plastic wrap over curd to prevent a skin forming while it cools. (Plastic wrap can be removed after curd is cooled.)
- Enjoy!
Written by, Brittany, the geek behind the blog. Sharing tips and stories from the trenches on navigating life homeschooling and homesteading as a stay at home mom.