Bright and silky, bursting with sweet, lemony flavors.
The first time I heard lemon curd I thought, “What in the world is lemon curd?” The name, curd, doesn’t do it any favors. It sounds like something that has to sit out until it curdles, like spoiled milk. Turns out it is just a preserve or a lemon butter. It cooks over a low heat until it thickens into a custard consistency.
It is silky smooth and sweetly tart. I know, a contradiction in terms, but that is the best way to describe something you mix with lemon and sugar. Now the big question: What do you do with it? I love stirring it in with my yogurt, spreading it on my french toast, and whipping it into my baked goods.
I’m experimenting with a few new desserts using lemon curd in time for the holiday season. Whip up a batch of lemon curd and get ready!
In a heavy saucepan over a low heat, whisk 1/2 cup fresh lemon juice, 2 teaspoons freshly grated lemon zest, 1/2 cup sugar, and 3 large eggs. Stir in 6 tablespoons unsalted butter that has been cut into small even pieces.
👩🍳TIP: Feel free to adjust the sugar depending on how tart or how sweet you like it. I’m keeping mine tart because I am going to bake with it which will add additional sugar.
Continue to cook over low heat, whisking frequently, until the curd is thick. Swirl a spoon over the top of the lemon curd. If it holds the marks the curd is ready to be removed from the heat.
Transfer the curd to a bowl, or mason jar. Cover the top with plastic wrap and refrigerate for at least 1 hour before using. It can be chilled up to 1 week.
- 1/2 cup lemon juice, freshly squeezed
- 2 teaspoons lemon zest, freshly grated
- 1/2 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cut into small pieces
In a heavy saucepan, whisk the juice, zest, sugar, and eggs. Stir in the butter and cook over low heat, whisking frequently, until curd is thick.
Transfer to a bowl. Cover the top with plastic wrap and refrigerate for at least 1 hour.
Can be chilled up to 1 week.