Lemon Curd

Lemon Curd is one of those things I could eat with a spoon! It’s that citrus addiction of mine. I just can’t get enough of that tangy-sweet stuff! And lemon curd has so many uses: lemon meringue pie, lemon curd bars, parfaits, sweet rolls, as a filling for cakes, spread it on toast, etc. So many ways to use it!

 

 Lemon Curd

This recipe is totally adaptable as well to use any citrus fruit: lemons, limes, grapefruit, oranges, etc. Imagine the possibilities! I’ve got a new fun way to use this lemon curd in a recipe coming up next time, but you need this recipe first, so I will give you that now. Then you will just have to come back on Thursday for one of the most DELICIOUS recipes to use it in.

Lemon Curd

Ingredients

  • 3/4 cup granulated sugar
  • 1 Tbsp lemon zest
  • 3/4 cup lemon juice
  • 1/2 cup (1 stick) unsalted butter, cut up into cubes
  • 3 large egg yolks

Instructions

  1. Whisk the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat.

  2. Once butter is melted, whisk in egg yolks, one at a time, incorporating thoroughly. Whisk constantly until the mixture thickens and bubbles start to come to the surface; about 15 minutes. You must whisk the entire time, or the eggs might curdle and cook separately from the curd.
  3. Once the curd is thick and starting to boil, remove the pan from the heat, and push the curd through a fine mesh sieve into a clean container. Cool to room temperature. Then place curd in the refrigerator until ready to use. Curd will continue to thicken as it cools. Keep refrigerated.

Recipe Notes

*If curd boils too soon and doesn't thicken: Mix 2-3 tsp of cornstarch with 2-3 tsp of COLD water or lemon juice. Whisk into boiling curd mixture; will thicken quickly. 

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Recipe lightly altered from AllRecipes
 

If you ever need to trouble shoot your lemon curd, say it doesn’t thicken after you brought it to a boil and it’s cooled to room temperature; a quick way to fix this, is to make a cornstarch slurry of 1/2 Tbsp cornstarch to 1/2 Tbsp COLD water. Bring the curd back up to a boil and add the cold cornstarch slurry, whisking constantly and it should thicken right up, but you shouldn’t have to worry about adding a cornstarch slurry. The egg yolks should do their job of thickening the curd, just be patient. It takes the full 15 minutes.

Lemon Curd