dessert · Best in spring
Fresh Lemon Curd
Bright, silky lemon custard made with your eggs and real lemon — not the jarred stuff. Spread on toast, fill tarts, fold into whipped cream, or eat from the jar. Takes 15 minutes and lasts two weeks in the fridge. An essential use for excess eggs.
Ingredients
🌱 From Your Homestead
- eggs (3 whole + 3 yolks)
- raw honey (optional swap for part of the sugar)
🛒 From the Store
- lemons (3, zest and juice)
- sugar (3/4 cup)
- butter (6 tbsp, cold, cubed)
- pinch of salt
How to Make It
- Gather your ingredients: eggs (3 whole + 3 yolks), raw honey (optional swap for part of the sugar), lemons (3, zest and juice), sugar (3/4 cup), butter (6 tbsp, cold, cubed), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (3 whole + 3 yolks), raw honey (optional swap for part of the sugar).
- Never stop stirring over low heat and never let it boil. The curd is done at 170°F — use a thermometer the first time. Too low and it won't set; too high and the eggs scramble. It takes about 10 minutes of continuous gentle stirring.
- Cook for approximately 20 min + chill. Adjust to taste and serve 16 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
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