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Sometimes I wonder why it took me so long to make lemon curd at home. Stupid. It is such an easy thing to do and the result is sooo delicious! Well… as we say in Germany “Lieber spät als nie” – translated “better late than never” ;)

I know lemon curd for quite some time already but it took ages for me to make it myself. Before I started doing it at home I bought lemon curd in the supermarket. I always thought it was complicated to make it at home. The recipes I looked up in cookbooks were cooking the curd and they all said you have to be careful not to make the egg whites curdle – then I saw a video on YouTube where someone was making the curd on a double boiler. So much better and safer.

Well… now I got my favorite method and it works really well. And since I got a little help squeezing the lemons, it got even easier to make lemon curd ;)

If you are following my blog you might know already that I am often using little helpers, containers, etc. from keeeper.com. If there is something on my pictures in a light mint color, it’s probably from them from the “kitchen kollektion” ;) Fortunately, they also have a citrus press called “valentina” in their collection. My new BFF when it comes to making lemon juice.

Cute little “valentina” moved into my kitchen some time ago and is helping me a lot when it comes to squeezing lemons, limes or oranges. Much better than my old citrus press where you kind of had to grind the halved lemon on a cone – always a big mess. Those times are over ;)

INGREDIENTS / ZUTATEN

(1 glass jar, about 1 2/3 cups)

3 large eggs (about 5.6 oz.)
3/4 cup (150g) sugar
3.4 fl.oz. (100ml) lemon juice (about 1-2 large organic lemons)
zest of the organic lemon(s)
1/3 cup (75g) butter

(1 Glas, ca. 400ml)

3 Eier (L) (ca. 160g)
150g Zucker
100ml Zitronensaft (ca. 1-2 große Bio-Zitronen)
Abrieb der Bio-Zitronen
75g Butter

Making lemon curd is actually really easy. If you melted chocolate in a double boiler before, this is going to be really easy for you cause it is similar. A pot of simmering water and a metal bowl and you are good to go! With this recipe, you can also make curd with limes or blood oranges for example. There is one step you should not skip – pressing the cream through a sieve. The curd might look smooth when done, but it is not. There are still pieces of egg in there you want to get out. After that, you have a perfect smooth curd to use as a spread on your bread or for fillings in cakes or cupcakes.

Homemade Lemon Curd | Bake to the roots

DIRECTIONS / ZUBEREITUNG

1. Add the eggs together with the sugar, and lemon juice to a heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take off the heat and press through a fine-mesh sieve instantly. Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover with a piece of plastic wrap directly on the surface of the curd (to avoid the development of skin) and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge.

1. Die Eier zusammen mit dem Zucker und Zitronensaft in eine hitzebeständige Schüssel geben und dann auf einen Topf mit köchelndem Wasser setzen. Die Mischung unter ständigem Rühren erhitzen, bis sie andickt und wie ein Pudding aussieht – dauert etwa 8-10 Minuten. Die Mischung sollte eine Temperatur von etwa 75°C (167°F) erreichen. Vom Herd nehmen und sofort durch ein feines Sieb drücken und in einer zweiten Schüssel auffangen. Den Abrieb der Zitrone(n) und die Butter in kleinen Stücken dazugeben und unterrühren. Den Curd jetzt am Besten mit einem Stück Klarsichtfolie direkt auf der Oberfläche abdecken, damit keine Haut entsteht. Ihr könnt den Curd auch in ein Glas mit Schraubverschluss füllen. Hält sich im Kühlschrank bis zu einer Woche.

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Here is a version of the recipe you can print easily.

Homemade Lemon Curd

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Author: Bake to the roots
Prep Time: 20m
Cook Time: 10m
Total Time: 20m
Yield: 1
Category: Homemade
Cuisine: English

Print Recipe

Description

If you haven’t tried lemon curd, it’s about time! It’s a delicious sweet and sour cream you can use as a spread or filling for many other bakes.

Ingredients

3 large eggs (about 5.6 oz.)

3/4 cup (150g) sugar

3.4 fl.oz. (100ml) lemon juice (about 1-2 large organic lemons)

zest of the organic lemon(s)

1/3 cup (75g) butter

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Instructions

1. Add the eggs together with the sugar, and lemon juice to a heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take off the heat and press through a fine mesh sieve instantly. Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover with a piece of plastic wrap directly on the surface of the curd (to avoid the development of a skin) and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge.

Notes

Enjoy mixing!

*I have partnered with keeeper to bring you this delicious lemon curd. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)