Perfect Lemon Curd is smooth, thick and has a luscious lemon flavour. Use it with biscuits, pancakes/waffles or in pies and tarts. Easy to make and has the right sweet/tart balance.
If you love lemons, this curd should be on your “must make” list. It is so smooth and delicious, I can just eat it off the spoon. All it takes are a few simple ingredients.
I just LOVE lemon anything. Pies, tarts, cookies and cakes. There is something about that perfect balance between sweet and sour I find so refreshing. I cannot believe it took me so long to make this lemon curd. Now I am hooked!!
Have you made lemon curd before? For some reason I thought it is was a difficult thing to do. I know I have read recipes that require you to strain the curd to get it silky smooth. When I came across this great recipe from fine Cooking, I was excited to give it a try. The results were perfection the first time!!
I love when a few simple ingredients produce such amazing results. Really all that is in this Perfect Lemon Curd is butter, sugar, eggs and lemons. It really doesn’t get easier than this.
Start by juicing your lemons. I like to roll the lemons on the counter before using a reamer to juice them. I find this helps get all the juice possible out of them. Also using a zester, get your lemon rind ready as well.
Put your eggs in a bowl. I put the required whole eggs and yolks together in the bowl. I don’t know about you, but I just love the Burnbrae Farms Free Run eggs. The yolks are so nice and dark and gives this curd such a beautiful colour.
All you have to do is beat the butter and sugar until nice and fluffy, usually about 2-3 minutes. I used my electric hand mixer. Add the eggs (slowly) and beat for another minute or so.
Now it’s time for the lemon juice. Add the juice and mix. Don’t freak when you see the mixture has curdled. Trust me it will be silky smooth at the end.
Put everything into a saucepan, preferably one with a heavy bottom. Over low heat, cook until the mixture is smooth (see I told you it would be ok). Once you get it to this stage, increase heat to medium and cook till it thickens. This should take around 15 minutes or so. Stir constantly while cooking, and be sure NOT to boil it.
To know if it is done, run your finger along the back of the spoon. If you leave a path in the curd it is good to go. Remove from heat and mix in the zest.
At this point place the curd in a bowl and cover the surface with plastic wrap. Be sure it is pressed onto the mixture to keep from forming a skin on top while it cools. Don’t worry if it seems a little runny, it will thicken as it cools.
That’s it!! Keep it covered in the fridge for 1-2 weeks. You can also freeze it if you like for later use. This is even easier than my Sticky Toffee Pudding!!
Now you have the Perfect Lemon Curd to use on anything you like. My favourite is tarts, but it’s great on ice cream and biscuits too.
Looking for a great lemon dessert that is gluten free too…try these Lemon Bars from Noshtastic.
For another dessert that uses minimal ingredients and is quick and easy, try Banana Chocolate Roundup!!
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Perfect Lemon Curd
- 3 oz unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup lemon juice (freshly squeezed)
- 1 tsp lemon zest
Juice and zest lemons.
Separate yolks, and place whole eggs and yolks into a bowl.
Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
Add eggs (slowly) and beat for an additional 1-2 minutes.
Mix in lemon juice until combined.
Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
At this point increase heat to medium and cook until thickened (about 15 minutes).
DO NOT boil, and stir constantly while cooking.
Once you can leave a path along the back of the spoon, the mixture is done.
Remove from heat and stir in zest.
Place in a bowl and cover with plastic wrap.
Be sure the wrap is touching the surface of the curd to avoid "skinning" while cooling.
When cool, place in a sealed container until ready to use.
It will keep for 1-2 weeks in the fridge.
You can also freeze for later use.
Recipe adapted from fine Cooking.