I know, this is a recipe that should be posted next spring when everyone goes lemon curd crazy, but I decided that it would be fun to post asap since it’s a blender lemon curd! That’s right, that picture I posted on instagram of the girls and I experimenting with making lemon curd in our Blendtec totally worked and it was the easiest lemon curd I’ve ever made!
I did overcook it a little, but that’s just because I was still so sick and trying to help the 9 year old do it from a chair so I couldn’t see things as well. I still snapped a few pics because she did such a wonderful job. It’s amazing how much a 9 year old can do. I need to remember that and while I don’t want to make her grow up too fast, especially with a baby on the way (it’s easy as more kids come to forget that the oldest is still in fact little) but I do need to let her do more on her own. I try to remember just how much kids on ranches and farms used to be responsible for. They are smarter and more capable than we think. I’m the problem as a protective parent sometimes. How do you help your kids grow up responsible but not too fast?
Are Lemons Good For You?
Lemons are high in Vitamin C.
Lemons are also a rich source of potassium, calcium, phosphorus, and magnesium.
Lemon juice with warm water is also good for your dental health as it helps with toothache and prevents gingivitis.
Lemon juice with warm water helps with digestion.
Is Lemon Curd and Lemon Pudding the Same?
Lemon Curd and Lemon Pudding are actually different.
The way they are thickened is one of the differences.
Curd is usually eggs, lemon, butter, and sugar.
It has a rich buttery taste.
The texture is smoother and the flavor more intense.
Pudding generally has cornstarch as a thickener, and often includes milk as one of the ingredients.
Does Lemon Curd Have to be Refrigerated?
Lemon curd should be refrigerated.
Lemon curd, after opening, will keep 1-2 weeks in the refrigerator.
How Long Will Homemade Lemon Curd Last?
If place in a container with a tight fitting lid, homemade lemon curd should last up to 1 month in the refrigerator.
Blender Lemon Curd
Blender Lemon Curd
- 1/2 Cup Butter, softened
- 3 large lemons, zested
- 1 1/2 Cups Sugar
- 5 large eggs
- 1/2 Cup Fresh Lemon Juice
- In a blender pulse the butter, sugar and zest until combined.
- Add the eggs, one at a time then the lemon juice and blend until smooth.
- Pour into a saucepan and cook over low heat, stirring constantly.
- Use a thermometer to see when the curd hits 170 degrees, about 10-15 minutes.
- The mixture should just be beginning to thicken. If you’re using it for a tart you may cook a little longer for a thicker curd as shown in the photo.
- Remove from the heat and allow to cool then place in a jar, seal and store in the refrigerator to use for the next few weeks.
Yield: 1 jar, Serving Size: 1
- Amount Per Serving:
- Calories: 2420 Calories
- Total Fat: 116.8g
- Cholesterol: 1174mg
- Carbohydrates: 330.5g
- Fiber: 6.5g
- Sugar: 308.9g
- Protein: 35.2g