Cheery yellow, sweet, slightly tangy, silky and velvety smooth – this lemon curd is so fresh! Made with squeezed lemon juice and zesty lemon zest, it will definitely brighten any day or dessert!
Lemon juice is the star, but in addition are a few ingredients such as egg yolks, sugar, heavy cream and butter. Butter always makes things better! Always! It elevates the creaminess and smoothness, and makes it extra delicious.
This curd is the epitome of summer time flavor, and with it’s crisp, intense, refreshing lemon flavor, it will keep you coming back for more!
It brightens your taste buds and can be so versatile. I always like to make it as a filling for my lemon poppyseed cake, but it has millions of uses
- Cake filling
- Tart filling
- Pastry filling or topping
- Scone or bread spread
- Embellish cookies
- Ice cream topping
- Oatmeal topping
- Parfait filling
- Trifle filling
- Flavor whipped cream
- Fill cream puffs
- Mix with fresh berries
- Dollop on Pancakes or Waffles
- Cheesecake topping
- Keep it simple. Eat it by the spoonful! (My personal favorite!)
So what is a curd you ask? A curd is an intensely flavored filling, spread or topping made with citrus juice and zest combined with sugar and egg yolks, cooked until thick. Butter is then added to create a smooth, velvety, luscious texture.
Then, people usually wonder what the difference is between a pie filling and a curd. Are they interchangeable? Yes and no. Curd differs from a pie filling or custard as these contain cornstarch or flour as the thickener. Egg yolks are the main thickener for curd. Also, curd contains the addition of butter, where as a pie filling usually does not. It really dependes on the recipe. I’d use curd for a pie filling, but probably wouldn’t use a pie filling, thickened with cornstarch, for a spread!
Homemade lemon curd needs to be a part of your most used recipes. Don’t go out and buy it, commercially made curd has ingredients you don’t want to eat! Make this easy recipe. It has just a few simple ingredients which will instantly cheer you up and make your tastebuds smile.
Many think it’s way too fancy to tackle, and difficult to make, but you’ll be amazed at how easy this is to prepare. A few ingredients, a bit of cooking time and ta-da! …Lemon curd!
Method of Preparation
First, find your double boiler or use a sauce pan and glass or stainless steel bowl that nests into it without touching the bottom. This will prevent scorching or burning. Just make sure to stay away from aluminum or other multi-metal bowls for the lemon juice will react and cause the curd to taste like metal or discolor.
Next, add egg yolks and sugar into bowl. Whisk together.
To the egg yolks and sugar, add the lemon juice. Freshly squeeze and juice the lemons, or for convenience, store bought lemon juice works just as well. Add into the bowl.
Add the heavy cream and whisk until completely incorporated.
Place double boiler over medium heat and cook for about 15-20 minutes stirring continuously to keep from scrambling the eggs. Make sure it reaches 170 degrees Fahrenheit. If cooked egg does appear, don’t fret. Just strain it right after cooking. Be careful, the bowl will be extremely hot.
Once thick, take off the heat and pour into a shallow, clean bowl. Add the butter and lemon zest. Stir in completely.
Cover and place into refrigerator until cool. Use immediately or keep covered for up to 2 weeks. It also freezes well. Cover and freeze for up to two months.
This recipe can be made with any citrus fruit. Lime is, by far, one of my favorites. Add tequila and triple sec for a margarita twist. Orange…I’m in love. And please try it with grapefruit. It’s a bit more sweet and quite addicting.
Whip up a batch very soon. You’ll be glad you did! Let me know how you like it!
Brighten Your Day Lemon Curd
Sweet, tangy and luscious lemon curd to be used as a filling, spread or topping.
- 6 Each Egg yolks Large
- 3/4 Cup Granulated Sugar
- 1/2 Cup Lemon juice
- 1/4 Cup Heavy Cream
- 6 Tbsp Butter Unsaltd and cubed
- 2 Tbsp Lemon zest
1. In double boiler add egg yolks and sugar. Whisk together.
2. Add lemon juice and heavy cream and mix until fully incorporated.
3. Place over medium heat and cook, stirring continuously, for 15 minutes or until thickened. Make sure it has reached 170 degrees Fahrenheit.
4. Take off heat and add cubed butter and zest. Mix until butter is melted and incorporated.
5. Pour into clean, shallow dish. Refrigerate.
6. Once cool, use as desired. As a filling, spread or topping. Enjoy! :z
I know heavy cream is usually not a staple in most people’s pantry, you can use regular milk in the recipe.
To yield more juice from your lemon or make it easier to squeeze, place into the microwave for about 10 seconds.
Use any citrus juice flavor. You can use pre-squeezed, store bought juices as well.
Easy Peasy Lemon Squeezy 🍋
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