Perfect Lemon Curd is smooth, thick and has a luscious lemon flavour. The perfect sign of SPRING!!
Homemade lemon curd is so easy to make. Real lemons for juice and zest. Eggs, sugar and butter.
Use it on biscuits and scones. Pancakes and waffles. Perfect tart and pie filling. Great on yogurt. You will want to eat it by the spoonful!
If you love lemons, this easy lemon curd recipe should be on your “must make” list. Give it a try in lemon curd parfait.
When it comes to SPRING I immediately think of lemon desserts. I am so ready for the bright yellow sun and fresh flavours. Lemon Polenta Cake often makes an appearance on my Easter dinner table.
Since becoming a gramma, I have had to come up with some new lemon desserts that are kid-friendly. Lemon Ice Cream seems to be a hit around here. However, my grandson has requested a lemon pie for his 7th birthday this year (minus the meringue). The perfect place for this lemon curd filling.
WHAT IS LEMON CURD
Lemon curd is a condiment. Think jam, jelly, marmalade or even custard. It has a smooth texture, sweet/tart flavour and beautiful yellow colour.
Very popular in Britain, this fruit curd is sometimes referred to as “lemon cheese”. Alternative recipes make it with oranges, limes, or berry curds.
PERFECT LEMON CURD INGREDIENTS
Really basic ingredients are all that is needed to make homemade lemon curd. You will need:
- fresh lemons (for real lemon juice and zest)
- eggs (whole eggs and egg yolks)
Another recipe where simple ingredients create delicious results.
MAKING THIS LEMON CURD RECIPE
Have you made lemon curd before? For some reason, I thought it was a difficult thing to do. Some recipes require you to strain the curd to get it silky smooth. When I came across this great lemon curd recipe from fine Cooking, I was excited to give it a try. Perfection the first time!!
- Start by juicing and zesting your lemons. The aroma of real lemon juice and zest is so “uplifting”
- Separate the eggs (for the yolks) and place them in a bowl with the whole eggs
- Beat the sugar and butter
- Add the eggs
- Mix in the lemon juice
- Cook until thick and smooth
- Add in the lemon zest
HOW LONG WILL HOMEMADE LEMON CURD LAST
Lemon curd will last 1-2 weeks. Place it in a sealed container and keep in the fridge. Alternatively, you can also freeze it to prolong the shelf life. I have heard of people also “canning” it similar to making jam. This will allow you to keep it for several months in the fridge.
HOW TO USE PERFECT LEMON CURD
This is the BEST part! So many ways to use delicious lemon curd. Since it is so easy to make, and if you are like me, you will be hooked and make it often.
- as a spread (think toast, muffins, biscuits, scones, croissants)
- as a topping (think pancakes, waffles, ice cream, yogurt)
- as a filling (think tarts, cupcakes, cakes, and pies)
- as a dip (mixed with cream cheese)
I’m sure once you try this Perfect Lemon Curd, you will come up with LOTS of ideas yourself.
What is your favourite way to use lemon curd?
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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.