lemon curd

EASY vegan lemon curd with just 5 ingredients and 1 pot required! Creamy, perfectly tart, naturally sweetened! Enjoy straight from the jar, or add to waffles, pancakes, and baked goods!

Vegan Lemon Curd

coconut cream*

lemon

lemon juice

Tbsp arrowroot starch

maple syrup ((plus more to taste))

Place coconut cream and lemon zest in a small saucepan and whisk to combine.

Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.

Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.

Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.

Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.

Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.

Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.

This is so delicious you can eat it straight, but it makes an especially delicious topping for muffins, pancakes, waffles and other baked goods.

Moist and velvety lemon cake recipe with lemon buttercream and lemon curd! For a true lemon lover!

Lemon Cake Recipe

Cake flour

sugar

salt

baking powder

baking soda

unsalted butter (Softened but not melted)

buttermilk (Or regular milk vinegar

vegetable oil (Or canola oil)

Large Eggs (1 large egg weighs about 1.67 ounces)

Lemon Zest (About one lemon)

Lemon Extract

Lemon

Lemon Juice (Fresh or bottled is ok)

Sugar

Egg Yolks

Unsalted Butter

cornstarch

Tablespoons water

Unsalted Butter (Softened but not melted)

lemon extract

Lemon Curd

Important Things To Note Before You Start1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 3. Practice Mise en Place (everything in it&#x27;s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

Preheat your oven to 335º F/168º C Prepare your cake pans with cake goop or another pan release. For square pans or cakes over 12', I also use parchment paper.

Combine the 4oz of buttermilk with the oil and set aside.

To the remaining 6oz of buttermilk, add your eggs, lemon zest, lemon extract, and lemon juice. Whisk lightly to break up the eggs and set aside.

Place cake flour, sugar, salt, baking powder, and baking soda into the bowl of your stand mixer with the paddle attachment attached.

Turn the mixer onto the lowest speed. Add in your softened butter in small chunks mix until the flour mixture resembles coarse sand.

Add your oil/milk mixture all at once to the dry ingredients and mix on medium (speed 4 on KitchenAid) for 2 full minutes to develop the cake&#x27;s structure.

Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.

Slowly add in the milk/egg mixture in 3 parts, letting the batter mix for 10 seconds between additions. Stop to scrape the bowl once more halfway through. Your batter should be thick and not separated. If it is separated, some of your ingredients could have been too cold or you added your liquids too quickly.

Fill your cake pans 3/4 full with cake batter. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles. You can also weigh your cake pans to ensure that each pan has the same amount of cake batter.

Smaller cakes will bake faster than larger cakes. Start with 30 minutes for 6' or 8' cakes and add time as needed. Each oven is different so adjust your baking time as needed. Cakes are baked when a toothpick comes out cleanly from the center. Remove cakes from the oven and give them a tap on the countertop to release air and prevent too much shrinking.

After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over onto a cooling rack and let cool until barely warm. Wrap your cakes in plastic wrap and chill in the refrigerator before frosting so they are easier to handle. You can also put them in the freezer if you are in a hurry for them to cool down.

Once the cakes are chilled you can now trim, fill and decorate your cake as you wish.

Lemon Cake Instructions

Bring about a ½” to 1” of water to a boil in a large saucepan

In a large glass bowl or non-reactive metal bowl whisk together the egg yolks, lemon juice, zest, sugar, and salt. Place the bowl over the saucepan.

Bring the water to a simmer and whisk the mixture constantly until it thickens and them temperature reads about 170ºF.

Whisk together the cornstarch and water to make a slurry, add it into the bubbling mixture, stirring constantly and cook for 1-2 more minutes until the cornstarch is clear.

Remove the curd from the heat. Immediately add your butter in small pieces to the curd. Whisk until it until its smooth. Strain the mixture to remove any large pieces of zest or seeds.

Cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd. Refrigerate until cool before using.

Lemon Curd Instructions

Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk on high 2-3 minutes to combine.

Add in butter in small chunks then lemon extract and salt. Whip on high until light and fluffy and white. Add in your lemon curd and mix to combine.Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.

Lemon Buttercream Instructions

Lemon Cake That Is Light, Fluffy And Fully Of Natural Lemon Flavor!
There is something so refreshing about lemon cake. Easy to make and oh-so-delicous either on it’s own or paired with lemon curd, fruits and berries or fresh blackberry buttercream.

Moist Lemon Cake with Lemon Curd Drip

This is the BEST lemon meringue pie! The tart and creamy lemon custard filling is topped with mile-high billowy meringue. Make this when you want something impressive.

Lemon Meringue Pie

pie crust

tablespoons cornstarch

(266 g) sugar

water

lemon zest

tablespoons butter

tablespoon cornstarch

cream of tartar (can use vinegar

vanilla extract

"Can I make the lemon filling the day before and then heat it back up before adding the meringue?? Thank you"

Pre-bake the pie shell: If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. If you are using a homemade crust, please follow these instructions:
Preheat oven to 375°F. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.
Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.
Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.

Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside.
In a medium-sized saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
 
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
 
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)
Remove from heat and stir in the lemon juice, lemon zest, and butter.

Prepare cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)

Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.
Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.

Fill pie shell with filling: Heat the lemon filling again, until it is bubbling hot.
Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.

Top with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.
Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking.
Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.

Bake: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.
Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.
Best eaten the same day.

"This recipe also works for key lime meringue pie. Just substitute key lime juice for the lemon juice."

"I Love Lemon Pie and this  is the best recipe I’ve tried ever !!! I will be the first to admit that I normally do not care for meringue.....so I leave it off and use whipped cream... I decided to give it another try with meringue because I liked to look of it ‍♀️. I did not like meringue...........This meringue has changed my mind.  It is so light and fluffy and does not taste eggy like some I have tried.  The only thing I did different was add a 1\/2 teaspoon of lemon extract to the filling mix. The pie is amazing... I could not wait to try it ... cut it warm and OMG ... I thought I might have to eat the Whole pie myself"

"Great recipe!  I made it twice and both times it was perfect.  The real difference is in the meringue  with the cornstarch...you just don't get a better meringue!!"

"I've made this pie several times now and it always comes out perfect.  It is now requested at family holiday meals.  The only alteration I made is I add a teaspoon of lemon zest to the meringue."

https://www.simplyrecipes.com/video_src?vid=6133485561001

This sweet and zesty lemon curd is foolproof and amazing in everything from roll cakes to whipped cream.

sugar (200 grams)

tbsp lemon zest (zest of two lemons)

lemon juice (minus one tablespoon, 100 milliliters)

butter (unsalted, cold)

Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!

Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.

Juice the lemons until you have about half a cup of lemon juice. Don&#x27;t forget to strain out the seeds.

Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.

Remove pot from heat, then add the cold, cubed butter and mix until melted.

This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.

Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!

Recipe: https://preppykitchen.com/lemon-curd/

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A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.

Creamy Lemon Curd

lemons

unsalted butter (, room temperature)

Zest the lemons. Be careful to avoid the white pith as it is very bitter.

Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.

In a medium glass or stainless steel mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.

Pour the mixture into a medium stainless steel saucepan and cook over low heat stirring continuously until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.

Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.

Makes about 2 cups.

This Easy Lemon Curd is creamy, dreamy, tart and sweet. It uses whole eggs (so no wasted egg whites!) and you can throw it together in around 20 minutes.

Easy Lemon Curd - With Whole Eggs (No wasted egg whites!)

eggs

tbsp butter (I use salted butter)

Wash 2 medium-large lemons well and zest them.  I like to use my microplane* for this.  You're just trying to get the yellow zest - not the white pith - it's bitter.

Juice lemons.  You'll need 1/2 cup of lemon juice.  This took two lemons for me, but there is a chance you might need more if your lemons aren't very juicy.**

Separate eggs.  Put the yolks in a medium sized pot and the whites in a small bowl.

Add sugar to the yolks and whisk them vigorously (before heating) for about a minute so they're well combined.

Add lemon juice and lemon zest and whisk well again.  Turn heat to medium (on the lower side of medium) and whisk until the mixture starts to thicken just a tiny bit (probably around 3-5 minutes).

Add egg whites and continue cooking over medium heat, whisking constantly and making sure you scrape the entire bottom of the bot consistently as you go (you're trying to avoid scrambling the eggs).  In around 6-8 minutes the mixture will start to thicken much more.

Once it's thick enough to coat the back of a wooden spoon, take it off the heat.  Add small chunks of butter, one at a time, stirring well after each addition.

Pour the lemon curd into a bowl to cool.  Avoid scraping the bottom of the pot if you can see any small egg pieces there.  Once the curd is in the bowl you can either cover it with plastic wrap (pressing it against the curd so a skin doesn't form) and refrigerate it, or you can leave it at room temperature and stir it occasionally to cool.  Once it's cool you can separate it into smaller containers for eating, freezing or giving away. :)

Refrigerate for 7-10 days or freeze for up to a year. Enjoy! :)

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

Lemon drizzle slices

unsalted butter

caster sugar

self-raising flour

tsp baking powder

tbsp full-fat milk

granulated sugar

icing sugar

yellow food colouring

Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.

Using an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric whisk</a>, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.

Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.

Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Passion fruit curd

passion fruitpulp, passion fruits

butter, diced

golden caster sugar

tbsp cornflour

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

This lemon curd is such an easy thing to make and delicious on just about everything! It's sweet, tart and so much better when it's homemade!

(60 milliliters) fresh lemon juice (about 1-2 lemons)

tsp finely grated lemon zest

(69 grams) sugar

tbsp (42 grams) salted butter

Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.

3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

Delicious!! I have taken this and made lemon mousse, too. For those lemonheads...like me..this recipe is a must!!! BTW...I love all your recipes, and the beautiful pictures to accompany the recipes!!!❤️

I LOVE lemon curd! This looks SOOOOO good!

There’s nothing quite like a simple, zesty, homemade lemon curd. Perfect on toast, scones, hot buttered crumpets or rippled through ice cream

Lemon curd

lemons, zest and juice

butter

eggs, beaten

Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into <a href="http://www.bbcgoodfood.com/howto/guide/how-sterilise-jars">sterilised jars</a>. Keeps in the fridge for up to 2 weeks.

5 ingredients and 25 minutes is all you need for this easy homemade Lemon Curd! This recipe is perfect for a variety of baked goods such as pies, pancakes, waffles, scones, on top of cakes and cookies. 

sugar (granulated)

lemon juice (freshly squeezed, from about 4 to 5 lemons)

lemon zest (from about 4 lemons)

tbsp butter (unsalted,

Cook Eggs:

Cook Eggs: Add the eggs and sugar to a medium saucepan. Over medium heat, whisk until fully combined and smooth.

Add Lemon:

Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt. Continue whisking until well incorporated.

Add Butter:

Add Butter: Add the butter cubes to the saucepan. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. It should have the consistency of pudding.

Strain &amp; Rest:

Strain &amp; Rest: Remove the saucepan from heat. Strain the lemon curd through a sieve into a bowl. Use a spatula to make things easier. Let the lemon curd rest for 15 minutes at room temperature. It will continue to thicken as it cools.

Store:

Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

Ricotta Cornmeal Pound Cake

Nonstick cooking oil spray

(125 g) all-purpose flour

(160 g) fine-ground white or yellow cornmeal

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. unsalted butter, room temperature

(200 g) granulated sugar

sour cream

ricotta

cream

“This pound cake hits all the marks: easy to make, ideal for multiple occasions, keeps for a few days, can be made in advance, indulgent without feeling excessive, incredible baking smells, readily accessible ingredients, and kids love it,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “In Spanish, this cake is called queque seco, or ‘dried cake,’ because it isn’t iced, glazed, or frosted. As a trained pastry chef I couldn’t help incorporating ricotta, which adds a buttery richness and a bit of tang to the batter.” If you can’t find it, substitute full-fat cottage cheese. Jullapat prefers the subtlety of white cornmeal in this recipe, but you can use yellow too, which has a more prominent flavor. The goal is to find the most local cornmeal you can, to taste what the country has to offer (we’d also recommend ordering the phenomenal cornmeal from Anson Mills.) Serve it for breakfast with lemon curd or jam, for dessert alongside lightly whipped cream and fresh fruit, or as is, to accompany afternoon coffee.

Bon Appétit

Place a rack in middle of oven; preheat to 325°. Lightly coat an 8½x4½" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides.

Whisk flour, cornmeal, baking powder, and salt into a small bowl. Using an electric mixer, beat butter and sugar in a large bowl on medium speed until light and fluffy, about 5 minutes. Add eggs and egg yolk one at a time, mixing to fully incorporate before adding the next. Scrape down sides of bowl, add half of dry ingredients, and beat on low speed just to combine. Add sour cream and remaining dry ingredients and mix 1 minute. Scrape down sides of bowl, add ricotta and vanilla, and mix until well combined. Scrape batter into prepared pan; smooth surface.

Bake cake 40 minutes. Rotate pan and continue to bake cake until golden brown all over and a tester inserted into the center comes out clean, 20–30 minutes more. (Baking the cake slowly at a lower temperature yields a tender and creamy crumb and will prevent it from drying out.) Let cake cool in pan on a wire rack, at least 1 hour.

Carefully run an offset spatula or paring knife around sides of cake and use parchment paper to lift cake from pan; remove parchment. Cut cake into slices and serve topped with whipped cream and/or lemon curd if desired.
Do ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature, or freeze up to 2 weeks.

This Lemon Curd recipe is super-easy to make on the stovetop, it&rsquo;s full of bright flavor, and it is perfect for cakes, cupcakes, crepes, spread on bagels and more!

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