🍋 Homemade Lemon Curd
A Scottish-American Kitchen Classic
🍋 Homemade lemon curd made with fresh eggs — a taste of Scotland in every jar!
📌 In This Article
🍋 My Scottish-American Lemon Curd Story
"First time posting 🤗 My homemade lemon curd using eggs from our lovely girls! We're in Scotland but Hubby is from the US and has never heard of it, is he alone?" 🍋✨
When I made my first batch of lemon curd using fresh eggs from our lovely girls, I knew I had created something special. My hubby, who's from the US, had never heard of lemon curd before — which got me wondering, is he alone in this?
Growing up in Scotland, lemon curd was a staple in our kitchen. Spread on toast, dolloped into pies, or eaten by the spoonful (we've all been there!), it's a classic British treat that deserves more love across the pond.
Now I'm sharing my recipe with you — it's quick, easy, and uses simple ingredients. Whether you're in Scotland, the US, or anywhere else in the world, this lemon curd will become a family favorite.
💬 The verdict: "Great on toast, in pies or eaten by the spoonful ha!" — The best way to enjoy it is straight from the jar! 😋
📦 Ingredients (for 3 x 1lb jars)
- 🥚 4 large eggs (from your lovely girls!)
- 🍋 4 lemons (zest and juice)
- 🍬 1½ cups granulated sugar
- 🧈 1 cup unsalted butter (room temperature)
📝 Step-by-Step Instructions
Step 1: Set Up the Double Boiler
Place a heatproof bowl over a pot of just-past-simmering water. Make sure the bottom of the bowl doesn't touch the water.
Step 2: Combine Ingredients
Add the eggs (yolks and whites), butter, sugar, lemon juice, and lemon zest to the bowl.
Step 3: Whisk Gently
Using a hand whisk, gently stir continuously for 7-8 minutes. The mixture will start to thicken.
Step 4: Finish Whisking
Turn the heat down slightly and whisk for 1-2 more minutes until the curd is thick and creamy.
Step 5: Pot Up
Pour the lemon curd into sterilized jars and seal. You're done!
💡 Pro Tip: "I've worked it out in cups not grams for everyone 🙂" — Making this recipe accessible for all!
✨ Pro Tips for Perfect Lemon Curd
- Use room temperature butter: It melts more evenly into the curd.
- Don't stop whisking: Constant whisking prevents the eggs from scrambling.
- Use fresh lemons: Fresh zest and juice give the best flavor.
- Keep the heat gentle: The water should be just simmering, not boiling.
- Sterilize your jars: This helps the curd keep longer.
🍰 Ways to Enjoy Lemon Curd
On Toast
Spread generously on warm toast for a classic breakfast treat.
In Pies
Use as a filling for lemon meringue pies or tartlets.
By the Spoonful
Sometimes the best way to enjoy it is straight from the jar!
Cake Filling
Layer between cake sponges for a zesty, creamy filling.
❓ Frequently Asked Questions
❓ Can I use just egg yolks?
Yes! Using only yolks will give an even richer curd. Use 6-8 yolks instead of 4 whole eggs.
❓ How long does lemon curd last?
Stored in sterilized jars in the refrigerator, it lasts up to 2 weeks. You can also freeze it for up to 3 months.
❓ Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor. Bottled juice may contain preservatives that affect the taste.
❓ Is lemon curd the same as lemon butter?
In the UK, it's called lemon curd. In some parts of the US, it's called lemon butter. They're essentially the same thing!
❓ Can I can lemon curd for shelf storage?
Traditional lemon curd is not recommended for water bath canning. It's best stored in the refrigerator or freezer.
❓ Is he alone? Have other Americans never heard of lemon curd?
"Hubby is from the US and has never heard of it, is he alone?" — No, many Americans aren't familiar with lemon curd, but once they try it, they're hooked!
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ HOMEMADE LEMON CURD ║
║ A Scottish-American Kitchen Classic ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 3 x 1lb jars | TIME: 10 minutes
INGREDIENTS:
- 4 large eggs (fresh from your girls!)
- 4 lemons (zest and juice)
- 1½ cups granulated sugar
- 1 cup unsalted butter (room temp)
INSTRUCTIONS:
1. Set up double boiler over simmering water.
2. Add eggs, butter, sugar, juice, and zest to bowl.
3. Whisk gently for 7-8 minutes until thickened.
4. Turn heat down, whisk 1-2 more minutes.
5. Pot up into sterilized jars.
PERFECT FOR:
✓ Toast
✓ Pies
✓ By the spoonful
✓ Cake filling
"Using eggs from our lovely girls!" 🥚🍋
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© CanningRebels — Homemade Lemon Curd | Scottish-American Kitchen Classic
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