This Lemon Curd is a true lemon lover’s dream! Sweet, zesty and pure perfection, lemon curd can be used as a tart filling, spread on toast or in endless baking or dessert recipes.
What is Lemon Curd?
Lemon curd is like sunshine in a jar! Truly. I’m usually on board with store-bought alternatives in recipes, but not with lemon curd. Plus, it’s surprisingly easy I promise.
Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken up, giving it a custard-like consistency. It can be used as a spread for cakes, cookies, tarts, or anything your heart desires.
Tips for the best Lemon Curd
Skip the bottled lemon juice: It’s really worth noting that this recipe is SO much better made with fresh lemon zest and juice. Avoid the temptation to use bottled lemon juice here!
Use non metallic equipment: This is one thing you may not know about, but eggs and lemon juice can sometimes react with metal cooking equipment and give lemon curd a slightly metallic flavour. Play it safe and avoid it.
Cook low and slow: You want to cook the lemon, eggs and sugar slowly so that the eggs do not scramble. Take your time, don’t rush it and avoid scrambled eggs – ah!
10 Ways to Use Lemon Curd
Use it in a tart – very classic
Put in on pancakes, crepes or waffles
Use it as cake filling
Pipe it into the middle of a cupcake
Use it in a yogurt parfait
Spoon over ice cream
Swirl it into your cheesecake (YUM!)
Make thumbprint cookies or sandwich cookies
Lemon meringue pie
Simply dive in with a spoon – the best way!
How to Make Homemade Lemon Curd
Lemon Curd
This Lemon Curd is a true lemon lover’s dream! Sweet, zesty and pure perfection, lemon curd can be used as a tart filling, spread on toast or in endless baking or dessert recipes.
Ingredients
1/2
cup
butter
unsalted preferred
3/4
cup
sugar
1/2
cup
fresh lemon juice
3
tablespoons
grated lemon zest
Pinch
of salt
5
egg yolks
whisked
Instructions
Heat a small pot filled half-way with water over medium heat: bring to a boil. Place a medium glass bowl on top of the pot and add the butter. Once melted, whisk in the sugar, lemon juice, lemon zest, and salt to combine. Whisk in the egg yolks until smooth.
Whisk the mixture constantly while slowly cooking, until the mixture thickens, around 8 minutes.
Once thickened, remove from heat and immediately pour the lemon curd through a fine sieve into a bowl, using a rubber spatula to help push it through. Cool at room temperature, stirring occasionally. The lemon curd will continue to thicken as it cools.
Refrigerate for up to 1 week in a covered container.
