S Easy-Peasy Lemon Curd Recipe | Some Little Good

Easy-Peasy Lemon Curd Recipe


Dickinson's Lemon Curd has long been a family favorite at tea-time.

For years we've hunted for a recipe that matched the consistency and flavor of our store-bought favorite, but found that it was surprisingly difficult to find a recipe that was not too sweet, not too sour, and not too egg-y.
 
However, Mom was not to be thwarted, and she persisted in her lemon curd endeavors! About a year ago she hit upon just the right blend, combining techniques from a few different recipes.
 
Now, with just a bit of lemon squeezy, we're enjoying lemon curd regularly with this easy-peasy recipe! 😋💛🍋
 


Lemon Curd Recipe:

Zest and juice from 3 lemons

Directions:

Combine all ingredients into a sauce pan and cook over low-heat, stirring continuously until butter melts and mixture begins to thicken (lemon curd should reach about 170 - 175°F ). 
 
Remove from heat and transfer to a clean jar or bowl. Mixture will continue to thicken as it cools.
 
Once curd has set, store in the fridge for 2-3 weeks.
 

*Note: Try not to let your lemon curd go over 180°F. If you overcook your lemon curd, you will begin to see white flecks of cooked egg as you stir the mix.  

However, if it does happen, all is not lost! 

Immediately remove the sauce pan from heat and pour the lemon curd through a strainer into a bowl. The lemon zest will probably get strained out as well, but most of the flavor has already been extracted during the cooking process.

Your lemon curd should still taste great, and none will be the wiser. 😉

 

Final Notes for any other "recipe nerds" out there that love knowing how each ingredient works together:

Through our experimentation we've deduced that the egg-y flavor comes from adding too many egg whites. More egg whites also seem to create a pale and cloudy colored lemon curd.

However, if you leave out the egg whites entirely, the mixture thickens inconsistently and sometimes ends up runny.

 The ratios in the recipe above yield a bright,  yellow, and non-eggy curd that stays put on a scone!

P.S The lemon curd in the above photo had just finished cooking and hadn't cooled yet, so it's not completely set. If you can't wait for it to cool either, it's just as tasty hot! :)


Some days call for a dollop on a fresh-baked, chocolate chip scone, while other days end up being a thumbprint cookie kind of day.

Either way, that burst of lemony sunshine is sure to sweeten tea-time!

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