Organic Backyard Lemon Curd

We moved into a lovely house with a meyer lemon tree in the backyard and it produces more lemons than we've been able to eat. And when life gives you lemons...make lemon curd!

We'll go over the recipe, method, and some delicious ways to eat this English delicacy.

Step 1: Gather Your Ingredients

I based my recipe on Karen Solomon's Jam It, Pickle It, Cure It which has been a mainstay for me for many projects.

Recipe

6 eggs plus 1 egg yolk
1 cup sugar
1 1/2 cups freshly squeezed lemon juice (about 12 lemons, depending on the size)
10 tablespoons of butter, cut into small pieces
Zest of 2 lemons, removed in large pieces with a vegetable peeler

I recommend prepping all your ingredients before getting started making the recipe so you're ready!

Step 2: Whisk Eggs and Add Sugar

In a bowl, whisk all the eggs and additional egg yolk together then gradually add sugar. Stir gradually until the sugar is fully integrated.

Tip: I recommend using baker's sugar. It dissolves much faster and easier!

Step 3: Heat & Add Ingredients

Pour into a pot and turn the heat to medium. Gently warm for about 3 minutes and when the liquid is at a consistent temperature.

Additions

1. Add the butter pieces in.
2. As the butter is melting, add lemon zest pieces.

-- whisk consistently for 7-8 minutes --

3. As you're whisking, pour in the lemon juice. Tip: As this is freshly squeezed, I recommend pouring it through a mesh to gather any seeds or pulp that may be in the juice.

Step 4: Wait for It...

Stir and whisk until you reach a nice, thick consistency. It should be very thick, but still pourable.

Step 5: Cool and Pour

Cool the curd, uncovered. Remove the zest and discard.

Step 6: Separate Into Glass Jars

Pour into whatever size jar works best if you don't intend to use it right away. I like these small mason jars for sharing!

FYI: The recipe suggests this keeps for about 10 days when refrigerated.

Of course, lemon curd is great on scones. They go so well together! But don't limit yourself to just scones. I've used this homemade backyard curd with thick yogurt, chocolate granola, and blueberries (chocolate+berry+lemon = delicious!). What other suggestions do you have for using fresh lemon curd?

Comments

[offseid]

Thanks for sharing this. It looks great!

[acoens]

Thanks for the kind words, offseid!

[desenfocant]

Wihtout the lemon juice and a little cinnamon is the tipically "crema catalana" from Catalonia

[acoens]

Desenfocant, two of my favorite flavors are lemon and cinnamon. I'll try whipping up some crema catalana soon!

[dragon flyer]

And on toast, or ice-cream, or rice, or cottage cheese, or 'leftover' angel food cake or pound cake...

[acoens]

Ice cream and lemon curd sounds delicious! Great with a spoon, too ;-)

[obillo]

Nice work, Acoens. FYI If I can't find baker's sugar I'll substitute bar sugar--it's may be the same thing but is marketed to bartenders for easy mixing in cocktails.

[jjmcgaffey]

The easy way to get "bakers sugar" (and possibly bar sugar, I haven't encountered that) is take standard white sugar (measure a little more than the recipe calls for) and whiz it in a blender or food processor. It's just smaller crystals.

[dragon flyer]

Sold where I live as 'berry sugar'...

[acoens]

I can see why - I bet it's a nice treat on top of fresh berries!

[acoens]

Great tip, obillo! I can imagine that would work beautifully as well.

[altomic]

yum. lemon curd. thanks for posting.

[acoens]

Thanks for the comment!

[desertwalker]

Thank you for the information. I think I will give this a go.

[acoens]

Please do! And share what you make back here when you do - that always makes my day :-)