The recipe possibilities are endless and the flavor is unbelievable. You won’t regret taking a little extra time to make your own Homemade Lemon Curd.
My mom has been making her own homemade lemon curd for as long as I can remember. She makes these to-die-for shortbread cookies – I’ll share the recipe one day – and stuffs some with chocolate ganache and some with lemon curd. She uses it in other recipes, too, and of course it’s amazing straight from the spoon.
I’ve used my homemade lemon curd to make Baked Lemon Hand Pies and Lemon Meringue Pie Bites. I’ve also got about a dozen more ideas brewing that I’ll hopefully get to share sometime soon.
What would you make with homemade lemon curd?
Homemade Lemon Curd
1 cup sugar
2 tbs cornstarch
1 tbs grated lemon peel
6 tbs lemon juice
6 tbs water
1/2 cup butter, diced
Separate out egg yolks and place in a medium bowl (keep whites for another recipe). In a medium saucepan, stir together sugar, cornstarch, and lemon peel. Add the lemon juice and water, and then cook the mixture over medium heat, stirring constantly, until the mixture gets thick and begins to bubble.
Pour half of the mixture into the egg yolks, and then return the mixture to the pan. Continue to cook and stir until the mixture reaches a low boil, and then cook and stir one minute more. Remove the pan from the heat, add the diced butter, and continue to stir until butter is melted. Allow the curd to cool for a few minutes and then press a piece of plastic wrap over the top. Refrigerate for one hour.
Store homemade lemon curd in an airtight container in the fridge for up to a week.
- Be sure to separate your eggs carefully. If white get in with your yolks, they’ll cook when you make the curd and result in white chunks in the finished product.
- I love to use homemade curd to make Baked Lemon Hand Pies.