I have bought Lemon Curd ($$$-ouch-$$$$) twice in my life. Hubs and I love the lemony-wonderfulness, but we balk, big time, at the price. Usually $5 for a tiny 4 oz. jar at my grocery. I was thrilled to learn how to make it at home!
You’ll need:
- 1¼ cups sugar
- 2 T honey (optional)
- 3 eggs
- ½ cup fresh lemon juice
- zest of 4 lemons
- ½ cup butter, melted
First you wanna melt the butter in a small glass dish. Let it cool while you zest and juice your lemons.
In a medium glass bowl whisk together the sugar, honey & eggs till smooth. Stir in the lemon juice and zest. Slowly add the melted butter while stirring. Cook in the microwave on high @ 1 minute intervals, stirring after each minute, until thickened.
*In my nuke box it took 4 minutes. Your mileage may vary.
Cool for about 15 minutes or so. Pour into 3 half-pint jars.
In theory, this could keep in the fridge for up to 3 weeks, but once you have a taste you’ll eat it up pretty quickly. It’s best on my homemade biscuits.
We did a price break-down and I was really pleased.
- $0.21 sugar
- $0.26 eggs
- $1.33 lemons
- $0.50 butter
For a grand total of $2.30 for 20 ounces of Lemon Curd!
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