Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. You’ll want the brightest, puckery-est lemon flavor in your curd, so avoid lemon curd bottled lemon juice here. Always use juice squeezed from fresh lemons when making lemon curd for pure lemon flavor.
Why did my lemon curd turn green? Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.
13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Store-bought lemon curd doesn’t even deserve to share the same name as homemade.
