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!
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.
- 3/4 cup sugar
- 1 Tbsp lemon zest
- 3/4 cup lemon juice
- 1/2 cup 1 stick unsalted butter, cut up into cubes
- 3 egg yolks
Whisk the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat (Use number 4 out of 10 on your stovetop dial).
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.
Once the curd is thick and starting to boil, remove the pan from the heat, and let the curd cool slightly in the refrigerator until ready to use. Curd will continue to thicken as it cools. Keep refrigerated.
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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.