Originally published in 2021, this post has been updated with new tips, better photos, and helpful tricks to the best lemon curd! This post contains affiliate links. If you click and buy, I may receive a small commission (at no extra cost to you) which helps support our farm and this blog. Thanks for the love!
Lemon Curd without Double Boiler
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. Now you can make the best lemon curd (no double boiler needed!) 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.
The Essential Tools for the Best lemon curd:
- Microplane Zester: This is the only way to get the zest fine enough so you don’t have chunks.
- Heavy-Bottomed Stainless Steel Saucepan: Using a heavy pan is the secret to even heat without a double boiler. I use Misen for all of my cookware, it’s a game changer without toxic non-stick chemicals.
- Silicone Whisk: Prevents that ‘metallic’ taste that can happen with citrus and metal whisks.
- Fine Mesh Sieve: The ‘insurance policy’ for a perfectly smooth curd. (Link)
Ingredients
Method
- 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 low 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!
FAQ:
My curd has little white bits in it (scrambled eggs)—can I fix it?
Yes! Strain out the egg bits, and no one will ever know.
Can I use bottled lemon juice?
Nope, you should be using fresh lemons. Without fresh lemons you’ll be missing out on the zest and you won’t get the desired flavor.
More Favorites
If you enjoyed this recipe, you might also like these other family-friendly recipes from the blog:
Better than Blueberry Pie Bars: A crowd favorite dessert (Psst, I had all the ladies at church request the recipe, so you know it’s a good one!)
From scratch biscuits: Top these with lemon curd for a decadent treat!
Final Thoughts
Give it a try this week and see if it earns a permanent spot on your rotation! Want more free recipes sent to your inbox monthly? Join the farm fam!
What will you top with your lemon curd? Let me know it the comments below!
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Возникли проблемы в раобте гидравлики. Сначала я заметил небольшое снижение мощности мотора, особенно при работе с твердым грунтом, но списал это на износ или кратковременные перегрузки. Потом появился странный гул, напоминающий вой раненого суслика, усиливающийся при увеличении оборотов. Апогеем стал едкий запах горелого масла (словно жарили резину на костре!) и, как вишенка на торте, – полная остановка двигателя посреди рабочего процесса, оставив меня с наполовину выкопанной траншеей.
Первый осмотр показал наличие металлической стружки в гидравлической жидкости, сверкающей подобно золотым блесткам в черной смоле. Это уже неприятный звоночек, говорящий о серьезном износе внутренних деталей, возможно, подшипников или золотников. Затем я обнаружил микро-трещину на корпусе, аккурат у порта высокого давления, откуда сочилось масло под давлением, образуя маленькие радужные лужицы. Диагноз, как говорится, налицо: гидравлический мотор приказал долго жить, оставив после себя масляное пятно скорби. Нести ли в сервис или можно отремонтировать самому