easy lemon curd

This easy lip-smacking good homemade Lemon Curd takes less than 15 minutes to make. Tart, sweet, and refreshing, it’s the perfect condiment for breakfast pancakes and scones, or use it as filling for cakes and other baked goods, just to name a few.

Lemon Curd

lemon zest (from about 2 lemons, 4 g)

sugar (184 g)

lemon juice

eggs

oz unsalted butter (cubed, 57 g)

kosher salt

vanilla extract

Whisk together lemon zest and sugar in a small saucepan to release the lemon essential oil.

Add eggs, lemon juice, and place saucepan over medium low heat, stirring until the mixture is thoroughly combined. Add the cubed butter and a pinch of salt.

Continue cooking and stirring constantly until the curd thickens, this will take about 6 -7 minutes.

Remove pan from heat and strain through a fine mesh sieve for a smoother texture. Add a splash of vanilla extract and stir to combine.

Allow lemon curd to cool completely and keep refrigerated.

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You&#039;re just 4 ingredients and 10 minutes away from this creamy, sweet and tangy homemade lemon curd. So much better than shop-bought, even quicker and perfect for topping everything from scones to pancakes.

Easy Lemon Curd Recipe

150 g caster (superfine) sugar ((¾ cup / 5.3 ounces))

lemon zest ((notes 1))

Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.

Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Make sure not to let the curd come to a bubble at any time.

Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.

Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.

Pour into sterilised conserve jars and cool at room temperature for 30 minutes. Seal the jars and store in the fridge. See notes for how long to keep.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

https://content.jwplatform.com/videos/6qBmnepE.mp4

You&#39;re just 4 ingredients and 10 minutes away from this creamy, sweet and tangy homemade lemon curd. So much better than shop-bought and even quicker too, lemon curd is perfect for topping everything from scones to pancakes. Creamy, buttery, sweet, spreadable lemon - that&#39;s the best way to describe this homemade lemon curd. This is a simple recipe you can have ready in minutes too.

Making your own Lemon Curd is actually quite simple! This easy, homemade recipe is bursting with tangy citrus flavor.

Lemon Curd Recipe

sugar

lemon zest (up to 4 lemons)

lemon juice (up to 4 lemons)

unsalted butter (cold)

Get all your ingredients measured and ready before beginning. Slice butter into 1 Tablespoon chunks, and keep in refrigerator until ready to use. Zest and juice your lemons. You'll need 1/4 cup zest, and 1/3 cup juice. Depending on the size of your lemons, this can be anywhere from 2-4 lemons needed.

In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar.

Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and 1/4 cup lemon zest to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly.

Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.

Sweet and zesty vegan lemon curd recipe - perfect for a variety of recipes in vegan baking or simply served on freshly toasted bread.

Vegan Lemon Curd

lemon juice ((237 ml))

tinned coconut milk ((237 ml))

tsp vanilla extract

sugar ((130 g))

cornstarch

tsp agar-agar powder

Place the vegan butter, lemon juice, coconut milk, vanilla extract and powdered sugar into a medium-size saucepan over low heat.

Bring to a simmer whilst stirring regularly until the butter and sugar have dissolved.

In a separate bowl, whisk the cornstarch and agar-agar powder with a little water or plant milk (roughly 3 tbsp) to create a smooth slurry.

Pour the slurry into the saucepan and continuously whisk until the lemon curd thickens. This should take roughly 5-10 minutes.

Remove from the heat once your curd is thickening and transfer to an air-tight container (or use in a recipe).

These lemon curd cookies have a tender, buttery thumbprint cookie filled with tangy homemade lemon curd and then dusted with powdered sugar!

Lemon Curd Cookies

lemon zest

salt

unsalted butter (room temperature)

egg (room temperature)

all purpose flour

almond flour (substitute all purpose flour)

You can check out my full post on how to make lemon curd for extra tips and tricks!

Create a double boiler by bringing 1-2 inches of water to a simmer in a small saucepan. Place a heatproof glass bowl on top and make sure it&#39;s not touching the water.

Add the egg yolks, sugar, lemon juice, lemon zest, and salt into the top of your double boiler.

Whisk until completely combined and then continue to whisk as the lemon curd cooks (constant whisking prevents the lemon curd from curdling). Continue to whisk the lemon curd for 10-15 minutes or until it become thick and paler in color (it should be similar to the consistency of hollandaise sauce). If the lemon curd isn’t thickening, turn up the heat and constantly whisk.

Once thickened, remove the glass bowl from the heat. Cut the butter into chunks and whisk into the lemon curd until fully combined and smooth.

If desired, pass through fine mesh strainer and then pour into a glass jar. Let cool to room temperature and then cover and store in the fridge for up to a week.

Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the egg and vanilla extract and mix until fully incorporated.

Fold in the flour, almond flour, and salt until just combined. The dough should come together and still be slightly sticky.

Line a baking sheet with parchment paper.

Scoop about 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Lightly flour the back of a 1 tablespoon measuring spoon and press into your dough balls to flatten them slightly and create a deep divot in the top.

Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won&#39;t spread during baking.

While the cookies are chilling, preheat your oven to 350°F.

Bake for 9-11 minutes or until the edges are set and just starting to brown. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.

Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.

Lightly dust the cookies with powdered sugar (optional).

Then fill with about 2 teaspoons of homemade lemon curd and enjoy!!

Store in the fridge for up to 5 days.

Thumbprint Cookies

I made this as part of a gift box for my friends and they all loved it! The instructions were clear and perfect! You were so right about the prettier version not being as easy to transport/package. But I went with that option anyway :D
My only feedback would be to fix the metrics conversion of flour. 2 cups is what the recipe needed. The equivalent in grams (250gm) made for a very sticky dough that couldn't be rolled.

Made these for a bridal shower and they were a hit!

These cookies are so good!  My family could not stop eating them and they started to disappear quickly!  Highly recommend making these guys!

This easy, silky smooth lemon curd recipe tastes amazing and makes a wonderful filling for cakes and cupcakes!

(150 grams) sugar

(30 grams) cornstarch

(236 grams) water

Tablespoons (28 grams) butter

Tablespooon grated lemon zest

Combine sugar, cornstarch and water in a saucepan...

Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).

Boil, stirring, for 1 minute more.. Remove the...

Boil, stirring, for 1 minute more.. Remove the pan from the heat.

Spoon about 1/2 cup of the hot mixture...

Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.

Return pan to medium heat and cook, stirring,...

Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.

This will fill a 2-3 layer 8 or...

This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.

I have refrigerated the lemon curd for a...

I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that

Makes 1 1/4 cups

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Lemon Curd

Easy Lemon Curd Recipe

Lemon Curd Recipe

Vegan Lemon Curd

Lemon Curd Cookies

Lemon Curd Recipe

Top 6 easy lemon curd recipes from across the web

The most viewed easy lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Curd

Easy Lemon Curd Recipe

Lemon Curd Recipe

Vegan Lemon Curd

Lemon Curd Cookies

Lemon Curd Recipe

The most viewed easy lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine