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If you are looking for a good solid, old-fashioned lemon curd recipe…this is the one! I use this recipe for so many things and in many variations.
I use it for crepes, for cakes, for pie, for cookies, and just about anything I can think of. We adore this recipe and I wanted to quickly put it up so you all could enjoy it, as well!
What is the difference between lemon curd and lemon pie filling?
The difference between lemon curd and lemon pie filling is that lemon curd has a more intense flavor and is thicker. Lemon pie filling is thickened with cornstarch (typically) and isn’t as flavorful.
Where did lemon curd originate?
Lemon curd was originally served with bread or scones in replace of jam for afternoon tea. It didn’t keep well because of the lack of refrigerators so it had to be made in small amounts.
How long does lemon curd keep?
If the can isn’t sealed, lemon curd keeps for only a week or two. If the can is sealed it can keep for up to three months until it is opened, then only a week or two from there.
Homemade Lemon Curd
- 6 egg yolks
- 3/4 cup sugar
- 1/4 cup butter, room temp
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- Combine the yolks, sugar, and juice on med-low heat in heavy saucepan.
- Cook for about 10 minutes, whisking constantly until thickened.
- Remove from heat and add the butter, whisk well.
- Cool completely.