Easy Blender Lemon Curd – Make Creamy, Sweet & Tart Lemon Curd Fast and Simple Using Blender and Stovetop. Simple Foolproof Recipe #kitchenhacks
I’m on a bit of lemon kick this month. Last week, I showed you a chemical-free way to clean your home with citrus and today I have a fool proof method for making lemon curd (another great way to use up the citrus you’ve peeled when making all purpose cleanser). I don’t know about you, but lemons have always reminded me of the sun. Their flavor, scent and color brighten my days during the long, gloomy winter.
One of the earliest recipes for lemon curd appears in The Lady’s Own Cookery Book, published in 1844. The recipe (below) is a more literal translation of the word curd, in that it was made by allowing acid from the lemons to form curds in the cream. The curds were separated from the whey using a “holland bag” (a coarse linen bag, similar to cheesecloth). Earlier versions of similar recipes appeared under the name “lemon cheese.”
I’ve found that lemon curd, though simple in terms of ingredients, can be quite finicky and difficult to master. The eggs have to be tempered and the heat must be very closely monitored so they don’t scramble and leave you with a lumpy mess. This lemon curd uses a blender to thoroughly combine and emulsify all of the ingredients before heat is introduced, which produces smoother and quicker results. It’s completely addictive. I like to use lemon curd as a dessert topping or filling for cookies and pastries. It goes great on pancakes or crepes. Sometimes, when I’m feeling particularly indulgent, I’ll spread it on a piece of hot toast. Yum!
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Lemon Curd
Ingredients
- 1/2 cup freshly squeezed lemon juice 1-2 lemons - you may also use Meyer lemons
- 1/2 cup sugar
- 2 large eggs
- 8 tablespoons unsalted butter quartered
- 1/4 teaspoon salt or to taste
NOTES
Instructions
- Combine lemon juice, sugar, eggs and salt in a blender until thoroughly mixed.
- Melt the butter on the stovetop or in the microwave. Set the blender to medium speed, open the pouring spout, and add the butter in a slow and steady stream until fully integrated into the lemon mixture.
- Transfer the mixture to a saucepan and cook over medium low heat, stirring constantly, until the mixture thickens (about 5 minutes). Be sure that you are heating the mixture slowly and evenly, you don't want it to cook too quickly.
- It should be thick enough that your spoon leaves a trail behind it when you run it through.
- Remove from heat and transfer the curd to a bowl or container. Place a sheet of plastic wrap directly onto the surface of the curd to stop a skin from forming on the top. Chill in the refrigerator until ready to serve. Flavor improves dramatically when chilled (the "egginess" that is present when first cooked dissipates as it chills). Keep covered in the refrigerator and consume within 4 weeks. Lemon curd also freezes well for up to a year in a tightly covered container.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
The Kitchn: Rhubarb Curd
Salt & Wind: Crepes with Meyer Lemon Curd and Berries
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I haven’t tried it yet, but looking forward to it. i would love to try it in a vegan cupcake with the Earth Balance, but I would need an egg substitut. Any suggestions?
Hi Carol, I’ve never made lemon curd vegan but it sounds like a fun challenge. I will put it on my list for future blog ideas!
Oh yeah…. I’m making another batch right now.
I just made this recipe and it is absolutely amazing. YUMMY! My husband was literally licking the plastic wrap last night just to get all the goodies… Followed by him licking out the bowl too. I used a whole batch up as a topper for my cookie bread which is gluten free! Woot. Took it to church and it was gobbled up.
Awesome Stephanie! Happy you liked it 🙂
Looking forward to trying this! I just found this site and have made the lentils and quiona for a gathering it was a big hit! Question: I do not have a blender do you think food processor will work? I am making the curd for topping on cheesecake. Thanks
Hi Dale, the food processor should work fine too. Just be sure to drizzle that butter very slowly as it runs. Enjoy!
I absolutely love lemon curd. I find it a bit upsetting when I can’t find one that’s really tart like I prefer. I’m definitely going to try this recipe this weekend.
Question, exactly how much lemon juice is needed? I know it says one and a half lemons but that can defer depending on the quality of the lemons you use.
As the recipe says, use 1/2 cup freshly squeezed juice. The 1-2 lemons is just a guideline for how many it might take, but as you know lemons vary in the amount of juice they provide, so I always give an exact measurement as well. I think you will like the tartness in this recipe, but if you like it particularly tart then start with 1/3 cup of sugar and blend in more at the end, sweetening to taste until the flavor is where you want it. Enjoy!
just printed the lemon curd recipe and will be trying out later on today, last time I made lemon curd was at believe it or not schooland from what I remember it was a lot more complicated than this, thank you. Joan Kaye
May I add a little comment ? I have found that when making lemon curd in the past, the taste was even better if I first grated the zest of the lemons, let it steep for some hours, then strained and went ahead afterwards .
I mostly use the microwave 🙂 .
Do you taste it when done and then decide to add the salt or not? I could not find the salt mentioned anywhere except in the ingredients list.
Hi Sherry, it is added with the lemon juice, sugar and eggs. If you’re using salted butter, no need to add salt.
Sounds delicious! Can a stand mixer be used instead of a blender (don’t have one currently)?
Saving! I love lemon curd, but alas, I’ve never attempted to make it myself!
What a beautiful photo! Yummy!
I love lemon curd
can this lemon curd be made dairy free?
Minna I have made it dairy free in the past. Technically it will work, the texture is the same, but the flavor really isn’t. This is one dish where I recommend wholeheartedly using real butter. If you must make it dairy free, make sure you use a high quality dairy-free butter like Earth Balance vegan buttery sticks (omit the salt if the margarine is already salted). But again, butter is better here. 🙂
What is the one stick butter, how many grams, please?
Edit it is 1/2 cup butter, 4 ounces or 113 grams.
Hey Tori,
Did you say that you needed to filter the curds from the whey? Sorry, I may have missed it in the post, but just curious! Also, once you are done with them chilling will they be as smooth as the stuff in your jar, or do you need to blend it again? Thanks!
No need to filter curd from whey. When chilled it will be as smooth as the stuff in the jar, just stir. No need to blend again. Enjoy!
Annnnd now I want pound cake. And a jar of this lemon curd…
Delicious! Your method is so much easier than the way I’ve made it in the past. Thank you!
Loooooovve me some lemon curd
Simple, easy recipe. Much less cost than buying a jar of Lemon curd.
Mmmmmm