Quick, easy and minimal ingredients this Lemon Curd Recipe is delicious and tasty and versatile and can be used in a lot of desserts, as a a spread and more!
Lemon Curd is one of those recipes that I absolutely love. Since I’m a huge lemon fan to start with we always try to keep some of this Lemon Curd Recipe around.
This recipe is great on and in so many things, toast, in cakes, as fillings, spread on biscuits or scones, etc. There is endless possibilities and you can use it however you’d like.
This Lemon Curd Recipe has the perfect flavor that I can’t get enough of! We also love that is is absolutely easy to whip up! This is the one “sauce” recipe that I’ve stuck with for many years.
Simple and fresh ingredients make this recipe absolutely creamy, delicious and luscious. So needless to say this is one easy why we keep on making it.
Some of our other favorite lemon recipes that we have on our site include Lemon Sandwich Cookies, Lemon Cheesecake and Lemon Baked Donuts!
WHY THIS RECIPE WORKS:
- With minimal ingredients this comes together super fast.
- It is a versatile recipe and can be used in various desserts.
- You can double this recipe to have more on hand for different uses.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Egg yolks
Granulated sugar
Lemon juice
Lemon zest
Butter
HOW TO MAKE A LEMON CURD RECIPE, STEP BY STEP:
- Bring a small saucepan of water to a simmer and place a heatproof bowl on top.
- Add in the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.
- Remove the bowl from the heat and whisk in the butter.
- Place plastic wrap on top of the bowl so that it is touching the curd– this will help keep a skin from forming.
- Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container.
WHAT CAN I USE LEMON CURD IN?
So besides being great added to biscuits and other spreadable items this Lemon Curd Recipe is great in so many desserts, some of our favorites include:
- Lemon Curd Blondie Bars
- Lemon Curd Loaf Cake
- Easy Lemon Cream Cheese Coffee Cake
- Easy Lemon Curd Hand Pies
- Ricotta Pancakes with Lemon Curd
- Lemon Cheesecake Bars
- Lemon Curd Poke Cake
There are so many different baking recipes that you can use this Lemon Curd Recipe for that it is a great simple recipe that you should keep on hand.
We use it mainly for baking and it is cheaper than buying Lemon Curd from the grocery store and too easy to not to make at home anyways, so we always make our own.
HOW TO STORE:
This Lemon Curd Recipe needs to be refrigerated, the best way is to keep in a lidded container that is airtight and it should keep for up to a week.
TIPS AND TRICKS:
- Use fresh squeezed lemon juice, bottled will give it a different flavor.
- Add as much zest to this recipe as you like!
- Easily double this batch for larger baking projects.
- I do not recommend freezing this recipe as it might separate once thawed.
- This needs to completely chill before using it on or in anything.
- Make sure you place plastic wrap directly against the lemon curd so it does not form a film on top.
If you want a delicious recipe that is absolutely versatile and a staple that I believe everyone should know how to make then you have to try my Lemon Curd Recipe!
If you like this recipe you might also like:
If you’ve tried this LEMON CURD RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Curd Recipe
Ingredients
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 Tbs lemon zest
- 1/2 cup unsalted butter, cubed
Instructions
- Bring a small saucepan of water to a simmer and place a heatproof bowl on top.
- Add in the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.
- Remove the bowl from the heat and whisk in the butter.
- Place plastic wrap on top of the bowl so that it is touching the curd-- this will help keep a skin from forming.
- Once the curd has cooled completely, remove the plastic wrap and transfer the mixture to an airtight container.
Notes
- Use fresh squeezed lemon juice, bottled will give it a different flavor.
- Add as much zest to this recipe as you like!
- Easily double this batch for larger baking projects.
- I do not recommend freezing this recipe as it might separate once thawed.
- This needs to completely chill before using it on or in anything.
- Make sure you place plastic wrap directly against the lemon curd so it does not form a film on top.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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