Homemade Lemon Curd is deliciously creamy, tangy, and sweet - but this one's not too sweet! There's nothing quite like lemon curd made from scratch with freshly squeezed citrus!
Lemon curd is naturally gluten free because it's thickened with egg yolks rather than flour. I like to take it a step further by keeping the sugar content in check.
How do you make refined-sugar-free lemon curd from scratch?
It's easy to make your own. I use unrefined, organic raw cane sugar in this recipe. And, I use just enough of it to balance the tang of the lemons.
It's important to watch the amount of sugar we consume. While refined sugars are the major culprit, no sugar should be consumed in excess. That's why I like to sweeten with natural honey, maple syrup, coconut sugar, or raw sugar. Even then, it's important to limit the amount. At the end of the day, it's all sugar!
Even those of us who watch what we eat carefully still need a little treat once in awhile! That's where this recipe comes in. It's a little indulgence but not too over-the-top. As in many things, moderation is key.
Whisk together everything except the butter.
Place over simmering water, whisking as it cooks and thickens.
As soon as you remove it from the heat, add the butter to be melted. Stir.
Press plastic wrap against the surface to keep a skin from forming.
What to Do with Lemon Curd
There are all sorts of ways you can use lemon curd. From spreading it onto scones to drizzling it over vanilla ice cream, it's great for light recipes that feature fruit. Try it in:
- Lemon Cake
- Mini Lemon Tartlets
- Tarts with meringue on top
- Parfaits
- Light, layer cakes
- Angel food cake
- Crepes with fruit
- Pavlova
- Lemon Bars
How long does homemade lemon curd last?
Sealed in an airtight container, your homemade lemon curd will keep a week or two in the refrigerator.
Wondering What to Do with Those Extra Egg Whites?
How to Make Lemon Curd
Equipment
- heat proof bowl
Ingredients
- 4 egg yolks
- ½ cup raw cane sugar
- 1 teaspoon lemon zest (from one lemon)
- ½ cup freshly squeezed lemon juice (2 or 3 lemons)
- ⅛ teaspoon fine sea salt
- 6 tablespoons butter cut into chunks
Instructions
- Whisk the egg yolks, sugar, lemon zest, juice, and salt in a heat-proof glass bowl.
- Place the bowl over a saucepan of about a cup of boiling water. Continue whisking until cooked and thickened, about 10 minutes.
- Remove from heat. Add the butter chunks immediately, and they should melt quickly.
- Stir the lemon curd once more after the butter has melted completely.
- Place plastic wrap directly on the surface to prevent a skin from forming as it cools. Store in refrigerator.
Susan says
This sounds so good! Can you use regular sugar in place of raw cane sugar in an equal amount?
Cathy says
Thank you, Susan! Yes, regular sugar in the same amount should work fine in this recipe. In fact, your lemon curd will be lighter in colour with it.