Do you want to know a quick and no nonsense way to make your own lemon curd? Then read on because this recipe has never failed me!

Last week I shared a no-fail lemon meringue pie recipe. It is so delicious and fresh. Also, a lemon meringue pie looks quite impressive (if you ask me). That lovely and sturdy lemon filling in the recipe? It wasn’t always sturdy. I used to follow a recipe that literally used lemon curd as filling.

The big problem there? No matter how long you warm your lemon curd or no matter how long you allow your pie to cool down. Your pie will completely collapse when you cut it open. It happened to me multiple times and it was absolutely gutting!

Why did it happen? Well because the recipe of the lemon curd itself doesn’t contain ingredients that encourages it to firm up as much as you’d like for a lemon meringue pie.

Once that clicked with me, I decided to move on to a different recipe, one with cornstarch in it, and the problem of the droopy lemon filling was solved. That pie is not going to go all ‘volcano like’ on me anymore.

But I still really do like the recipe for the lemon curd. Lemon curd may not be very healthy because of the high amount of sugar in it. But I’d rather have a homemade jam or curd over a store bought one any day. There is something super satisfying about developing the skills and gaining the knowledge to make more things at home instead of depending on the shop.

This recipe is so easy and the result is a bright yellow and thick lemon curd. It’s wonderful on toast or even with some yoghurt!

It’s said that lemon curd will keep in the fridge for up to 4 weeks if you put it in an airtight container.

But say now if you want a little taste of spring/summer during the colder winter months and you really want to use the fact that lemons are currently at their absolute best? Then I’d recommend freezing it.

Just make sure to thaw it 24 hours before you want to use it and you’re ready to go. After you’ve thawed it, just put it in the fridge and make sure to consume it within 4 weeks.

If you had no clue that lemons are currently in season and you’d like a free UK seasonal food chart printable to stay on top of the ‘seasonal food’-game. Then make sure to head on over here.

MAKE YOUR OWN LEMON CURD

This recipe will create enough lemon curd to fill 1 jam jar (450 grams).

INGREDIENTS

Lemon zest of 2,5 medium sized lemons
Juice of 2,5 medium sized lemons
250 grams of white granulated sugar
155 grams of unsalted butter
2,5 mixed eggs

METHOD

Put the lemon zest, sugar, and butter in a glass or metal bowl. Put the bowl on top of a saucepan with boiling water because we will be using the bain marie-method. Make sure that the fire is on medium heat. Allow the butter to melt and stir the mixture until well combined.
Once well mixed, add the lemon juice and mix. Then add the eggs.
Now we wait. Make sure that there’s enough water in the saucepan and keep stirring the mixture. It will slowly start to thicken. Once it has the texture of yoghurt you’re done. I’d say it takes around 25-35 minutes.
When it has reached the right texture, put the lemon curd in another bowl to cool down. While it cools down it will thicken even further.
When the lemon curd has completely cooled down, it’s time to put it in a jar!

Lemon Curd

Do you want to know a quick and no nonsense way to make your own lemon curd? Then read on because this recipe has never failed me!

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Servings 1 jar (450 grams)

Ingredients

Lemon zest of 2,5 medium sized lemons
Juice of 2,5 medium sized lemons
250 grams white granulated sugar
155 grams unsalted butter
2,5 mixed eggs

Instructions

Put the lemon zest, sugar, and butter in a glass or metal bowl. Put the bowl on top of a saucepan with boiling water because we will be using the bain marie-method. Make sure that the fire is on medium heat. Allow the butter to melt and stir the mixture until well combined.
Once well mixed, add the lemon juice and mix. Then add the eggs.
Now we wait. Make sure that there’s enough water in the saucepan and keep stirring the mixture. It will slowly start to thicken. Once it has the texture of yoghurt you’re done. I’d say it takes around 25-35 minutes.
When it has reached the right texture, put the lemon curd in another bowl to cool down. While it cools down it will thicken even further.
When the lemon curd has completely cooled down, it’s time to put it in a jar!