Saucey: Classic Lemon Curd
Saucey is a Tablecrafter series on inventing and modifying sauces, packaging them, and recommending pairings.
Who doesn't love this thick, soft, and velvety cream that anybody can put together with ease? This versatile dessert requires only eggs, sugar, salt, lemon juice, and butter. Unbelievably quick and easy to make, homemade lemon curd is so much more tasty than the commercial sort (these contain additional preservatives and thickening agents to preserve shelf life). You'll never buy jarred lemon curd again.
Lemon curd infuses piquancy into scones, pastries, and tarts with its intense flavor, thanks to its citrus juice. Add it to that pancake you're having for breakfast or mix it with your favorite yogurt. It's also good enough to eat straight from the jar.
Classic Lemon Curd
Yield: 2½ cups, estimated
Time: 20 minutes (10 for prep / 10 for cooking)
- ½ cup lemon juice, about 3–4 lemons
- 1¼ cup granulated sugar
- ¼ cup butter, melted
- 4 eggs, beaten
- ¼ tsp salt
- Combine all the ingredients in a mixing bowl. Whisk thoroughly until the mixture becomes homogenous.
- Add the lemon mixture into a heavy-bottomed saucepan. Constantly whisk the mixture over low heat.
- Cook the curd until it is thick enough to coat the back of a spoon and begins to turn translucent, about 8–10 minutes.
- Strain through a sieve.
- Reserve in sterilized jars. Refrigerate for up to one week.
Here's a treat for you: we're giving out our packaging design for free. If you want to share your homemade lemon curd with family and friends, this will make a great personalized and handcrafted gift. Download our design here.
How's your Lemon Curd coming along? Send us a photo to firstname.lastname@example.org or tag us on Instagram. We'd love to see your work.