I use Lemon Curd in so many recipes – from cupcakes and cookies to cakes (like my Lemon and Raspberry Coffee Cake). For years, I would buy store lemon curd in jars, thinking that it would be too difficult to make my own. Well, how wrong was I? Not only is it quick and simple to make, it tastes 100 times better than the mass produced curd too.
All you have to do is juice some lemons and grate some lemon zest. Then simply heat these with sugar, egg yolks and butter until the lemon curd begins to thicken. Refrigerate until cold and then add it to your cakes, cookies, cupcakes, meringues – you name it! This lemon curd will keep for up to 2 weeks in the refrigerator.
To make Lemon Curd, you will need the following ingredients:
Place the lemon juice and zest in a double boiler along with the sugar, egg yolks and butter. (if you don’t have a double boiler, use a metal bowl over a pot of simmering water)
Whisk continuously while the lemon curd heats. It’s ready when the mixture thickens and coats the back of a spoon (about 160°F)
Place the lemon curd mixture in a heat proof bowl and cover it with food wrap pressed right on top of the curd to ensure a film doesn’t develop. Refrigerate until cold.
Serve with your favorite sweet treats.
This Lemon Curd is so simple and tastes way better than store bought curd. I always have a batch in my refrigerator. Try making a batch soon and don’t forget to come back and leave a review below!
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