I really love this homemade lemon curd recipe. It does not taste eggy, it is very smooth textured, and it has loads of lemon flavor. If I find a better recipe, I'll let you know. Update: I did find a better recipe. Or maybe not exactly "better" but very quick and very tasty. It's called Quick Lemon Curd and you make it in a microwave. I've included that recipe below.
Quick Lemon Curd
This lemon curd can be prepared quickly in the microwave. It's a completely different recipe then the one in the card, so I'll give it its own page after I test it a few more times. However, it worked really well for me the one time I made it. I made ⅓ of it and used a 2 quart microwave-safe mixing bowl (a Pampered Chef Batter Bowl).
Ingredients for Quick or Microwave Lemon Curd
- You'll need 6 lemons (or enough to make 2 tablespoons of zest and 1 cup of juice)
- ½ cup (1 stick) salted butter
- 2 cups sugar
- 4 eggs
Microwave Homemade Lemon Curd
In a mixing bowl, beat the softened ½ cup butter with an electric mixer. Beat in the sugar, then gradually add each egg, one by one, beating until thick and creamy. Gradually beat in the 1 cup of lemon juice. Mixture will curdle. Stir in the 2 T. zest. Put the mixture in a 3 quart microwave-safe bowl and microwave on high for 5 minutes, pausing ever 1 minute to stir. After 5 minutes of heating and pausing to stir, microwave for another 2 minutes, stirring every 30 seconds. Curd should coat the spoon at this point. Let cool slightly, the cover directly with parchment or plastic wrap and chill until thickened. Makes about 2 cups.
If you try the microwave recipe above, let me know! It's an old one from Southern Living and I have only made it once. The one below in the recipe card is my old tried and true.
- 4 large egg yolks
- 2 large eggs
- ¾ cup sugar 150 grams
- ½ cup fresh lemon juice 114 ml
- 4 tablespoons ½ stick unsalted butter (56 grams)
- 2 tablespoons of lemon zest (you can omit this if you want or use less)** from about 2 lemons
- In a medium size bowl, whisk together 4 egg yolks and 2 eggs.
- In the top of a double boiler, combine sugar and lemon juice. Put water in the bottom of the double boiler and bring to a simmer.
- Add the whisked eggs to the sugar/juice mixture and set the top part of the double boiler over the simmering water. Stir constantly until mixture thickens and coats the back of a spoon. This should be done slowly, which is why the double boiler helps. If you cook lemon curd too fast it can taste eggy. The stirring process should take 8 to 10 minutes.
- Remove pan from heat and pour it into a sieve set over a bowl. Push it through. Add butter one cube at a time, stirring after each cube, until mixture is smooth. Add the lemon zest. Let cool completely before serving.