Lemon Curd

If I lived in Utah, very very near my mother-in-law, I would think about making my own jam (and by that, I clearly mean I would think about going over and sitting on her couch while she made jam and then taking many jars of it home and telling people I made it).

As it is, jam making is not high on my list of items to make myself
because it just seems like an enormous freaking pain and mess and also jam is not very expensive to buy at the store. (Also, it comes in these cute little glass jars, so I have to keep buying it so I can have MORE of those jars). And at the end of the day, it’s jam. Which is kind of a normal, non-exciting product.

Lemon curd, though, is pretty much the exact opposite for me. It seems impressive because lots of people have never had it. It costs a fortune at the grocery store. And it takes about eight minutes to make.

Sometimes, when I need a really fast birthday/housewarming/misc present and I don’t have time to go to the store, I make a quick batch, pour it into a clean jam jar (see? I need those jam jars), tie a ribbon around it and voila! Fancy.

Or, more often, I make it so we can put it on waffles or pancakes and then I end up making tons more batches of waffles and pancakes and biscuits just so we have something to put lemon curd on (or, I just give in and eat it with a spoon. Or over ice cream).

Lemon Curd
(adapted from Williams-Sonoma Muffins Cookbook)

Makes approximately 1 1/2 cups

1/2 cup lemon juice
1/2 cup sugar
3 eggs
6 Tablespoons unsalted butter, melted

Combine juice, sugar, and eggs in a blender/food processor and blend for about 15 seconds. With the blades running, slowly pour in the melted butter.

Pour the mixture into a saucepan and bring to a low boil over medium heat (this may take a few minutes). Stir frequently.

As soon as it reaches a boil, lower the heat to just above low and stir constantly until the mixture resembles pudding (it should coat the back of your spatula/spoon) and is a little bit shiny. This should only take about two to three minutes after it’s boiled. 

Pour into a jar or bowl and let cool a bit before serving or storing.

Keeps in the fridge for up to 2 weeks.

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  • Reply heidikins May 9, 2012 at 3:18 pm

    I'm a jam snob. If it's not homemade I'd rather go without. Luckily, my mom and sister keep me in a pretty solid jam supply. 😉

    Also, lemon curd is of the Gods. I'm the girl who eats it with a spoon.


  • Reply Science Teacher Mommy May 9, 2012 at 3:26 pm

    Two words, girl: freezer jam. Easy peasy.

    And this stuff spooned in tarts is remarkable. I actually like it with a couple of ounces of cream cheese beat in instead of the butter.

  • Reply Nicole May 9, 2012 at 3:29 pm

    Yes! I'm so excited to try this, because I adore lemon. I made jam, jelly, and apple butter for the first time last fall, and I've been kind of proud to pull down jars of my own preserves all winter (feeling very much like Laura Ingalls Wilder as I did so, of course). I still have no problems with buying Jam or Jelly in the store, but my apple butter was kind of amazing. I think, out of everything, that one might be repeated this fall.

  • Reply Karen May 9, 2012 at 4:47 pm

    Don't blame you. Lemon curd really is wonderful. I just wish it kept longer as jam does. Actually, I've become quite fond of lemon marmalade as well, which does keep like jam. I can make a batch of lemon marmalade and process it and have it all year whenever I need a lemon fix. But if you guys ever live close enough, we could do a trade. I would keep you supplied with jam and you could keep us supplied with lemon curd.

  • Reply Packrat May 9, 2012 at 7:30 pm

    Thank you for the recipe.

  • Reply Stacy May 9, 2012 at 7:41 pm

    I've also used this recipe from Williams Sonoma's Muffins cookbook and it's easy and awesome.

  • Reply Alison K. May 9, 2012 at 10:42 pm

    Hello?!? i love lemon curd but i have never heard of using a blender to make it. I must try this method!

  • Reply Amanda May 10, 2012 at 12:11 am

    oooh! I've been hearing about lemon curd lately but had no idea what it was. Sounds good!

  • Reply Kristi May 10, 2012 at 3:58 am

    Excited to try it! Dude…you make your own tortillas and not your own jam? So weird. Jam is like the easiest thing in the world to make ever. I'll make all of your jam if you will make my tortillas. And my lemon curd.

  • Reply Ali May 10, 2012 at 2:54 pm

    I think you just saved my Mother's Day. She is really hard to shop for, but something delicious I made? Can't go wrong!

  • Reply eighteenthofmay May 11, 2012 at 8:48 pm

    This is such an awesome idea, I didn't realise it was so easy to make! Do you reckon that it would work with margarine? My family are allergic to lactose and struggle to find lemon curd they can eat so it would be amazing if it worked!

    Say x

  • Reply Angela Noelle May 12, 2012 at 8:56 pm

    Pinned. Never tried. Ingredients available. Excited.

  • Reply Amber May 13, 2012 at 9:50 pm

    I pinned this last night because I wanted to remember it…. 1818 repins as of this moment…. I thought you might like to know I think its a hit!!! 🙂

  • Reply Maggie June 12, 2013 at 5:47 pm

    Janssen, I just made your lemon curd to use up some lemons in my fridge, and after tasting some off of the spatula, I almost drank it out of the pan. This stuff is SOOO good. I was scraping the dregs out of the pan like it was golden cookie dough. Thank you for changing my life . . . yet again.

  • Reply Meridith March 5, 2014 at 12:04 am

    What adaptations did you make from the Williams-Sonoma recipe? The reason I ask is that I have two recipes, this one and another, and yours is much simpler. Trying not to get my hopes up that I don't *need* to go through the extra fuss with the other recipe.

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