Picture of How to Make Lemon Curd
making lemon curd.jpg
Some of you may ask “what is lemon curd?” The best thing since sliced bread, I say. Let me explain a little about the joy of lemon curd and how delectable it is, plus entice you to want to try this wonderful creation. I first had lemon curd about 10 years ago while I was into making wedding cakes, and because I like all things lemon I fell in love with it. I need to express to you that homemade lemon curd is incredible. Lemon curd was a tradition in the the 19th and 20th century for spreading on scones and crumpets at afternoon tea (very British). Lemon curd was also used in pies, pastries and cakes. Lemon curd is similar to pie filling but the texture is smoother and the flavor more intense. Pie filling is thickened with flour or cornstarch while lemon curd uses egg yolks and natural pectin in the zest and juice of the lemon. The secret to the smooth texture in lemon curd is butter unlike the commercial pie fillings.

While researching about the origin of lemon curd, I couldn’t help but look up the different varieties of lemons and the origin of the lemon, it was so very interesting. It is undetermined what the original origin of the lemon is but scientist suggest they have been grown for over 2,500 years in northeast India. At first they were grown for ornamental use and it wasn’t until the 10th century that they became cultivated for consumption. Lemons were brought to the New World by Christopher Columbus and the Spanish conquest continued there spread but primarily as ornamental plants and for medicine. Finally, lemons began growing in California in the 1750′s and then in Florida in the 1800′s. The lemons that we buy in the store today are usually of 2 different types the Eureka and Lisbon lemon. I was surprised to learn that there are so many different varieties of lemons like the Avalon, Bearss, Buddas Hand or Citron, Bush Lemon, Dorshapo and Meyer, which is not really a true lemon, its a hybrid of lemon and mandarian orange.

Well, enough of the history lesson on lemons let’s talk about how to make the curd. I used a fellow blog friend Smithbites recipe for my curd. My friend at Bunkycooks teaches a great way to preserve lemons as well as this other great tutorial I found at Bake Cupcakes, I’m thinking of trying that next.

I know what your thinking now, what will you make with 4 jars of lemon curd? Well, you could give one jar away to a fellow foodie who will appreicate it. Another jar could be used to make my lemon cream crostata (tasty). Don’t forget to use one for spread on some yummy scones, waffles, pancakes or toast. Last but not least why not just eat the final jar. What ever you decide to do, make the most of the citrus season by using these beautiful nutrient rich fruits we are so blessed to enjoy.

Lemon Curd


1 large bag of lemons (about 8- 10 med-large)
1 cup of juice from the lemons
1 1/2 cup granulated sugar
6 whole eggs
6 egg yolks
6 T. of un-salted butter
zest of 3 lemons
4 pint jars
4 lids
water bath canner or steamer
arete0111 months ago

Lovely! I would like to make your beautiful crostata, but... please... How much is a "T." of butter? I guess it is not a ton. Excuse me and Thank you.

What pressure did you use on the canner?
suzplatt (author)  RunWithGiraffes1 year ago
I didn't use a pressure canner just a steam canner.
Nice instructable. The finished lemon curd looks great! I noticed a couple of differences between your recipe and the source recipe at Smithbites to which you linked. First, the original recipe used half-pint jars. This wouldn't be a big deal, but your pint jars will require longer processing to meet cautious safety standards. Also, the original recipe used Meyer lemons which have more sweetness than normal lemons. Your recipe might be a little too tart with regular lemons and only 1.5 cups of sugar. Most recipes use a lot more sugar.

1plus2isfam4 years ago
wow I just looked at you website and I can not wait to get cooking! You have a talent for sure.
suzplatt (author)  1plus2isfam4 years ago
awe your sweet thank you, glad you liked it stop by my site again and say hello :)
vincent75204 years ago
My daughter just discovered lemon curd ("it's some kind of an english sauce which is soooo good !…"), which, by the way, makes me wonder what was the use of spending so much money to send her each year in english, irish and american families to learn the language if she comes out without the basics of excellence these countries have to offer !…

Anyway this is not my question : are degrees in farenheights or centigrades ? is the "cup" a measure or just a regular tea cup ?

For the rest : THANK YOU !!…
I'll give the recipe to my daughter and I expect her to redeem on her blunder of not knowing lemon curd, maple and golden syrup and all those wonderful anglo-american products that are so good when used with some good judgement !…

Have a nice week end !
suzplatt (author)  vincent75204 years ago
Lemon curd is really good you all will love it. The degrees is Fahrenheit and cup in the measurement not a tea cup. If you want check my website its http://www.you-made-that.com I have more recipes. I also have a recent one for Lime curd which is just as good.
How nice !
thank you !…