Making Homemade Lemon Curd From Scratch

Every weekend, I prowl Pinterest and foodie baker blogs in search of my next assignment, wanting to stretch my baker muscle and experiment with more ways to transform a cookie dough or a crescent roll into something more. I stumbled across “Mom on Time Out” by Trish, and saw that she had a fun recipe on Lemon Meringue Cookie Cups. Well, in order to make a Lemon Meringue Cookie Cup, you need to first know how to make lemon curd from scratch.

So I know that to all you hard-core pro bakers out there, I’m already “cheating” by using refrigerated dough, so that’s all the more reason why I try my best to make everything else from scratch as much as I can. To me, it’s more than knowing what ingredients are being used, there is also a sense of pride and wonder for being able to whip up, literally, something tasty and yummy from nothing at all. It’s almost like magic 🙂

So here goes. And I’ll be sharing the final product of my Lemon Meringue Cookie Cups in my next post!

You Will Need:

  • 1/2 cup unsalted butter
  • 1 cups granulated sugar
  • 3 eggs
  • 1 egg yolk
  • 1 cup fresh lemon juice
  • lemon zest from 3 lemons

Here’s How to Get the Dough Rolling:

  1. Melt butter in microwave, set aside to cool slightly.
  2. Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
  3. Whisk in lemon juice and zest.
  4. Finally whisk in the butter, and microwave on 50% power for one minute. Stir.
  5. Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
  6. Strain curd through a fine-mesh sieve to remove zest.
  7. Pour curd into sterile jars and store for up to three weeks in the refrigerator.

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