Easy Lemon Curd Recipe

The other week, Brooke and I had an amazing dinner at Clarke’s of North Beach. To finish off the night we were served an incredible deconstructed Lemon Meringue Pie and Lemon Pudding. The pie embodied everything there is to love about lemon desserts. The lemon filling was tangy, and the sweet meringue balanced the sharpness of the lemon beautifully.

After that dessert (and the abundance of lemons we had at the house) it was decided we must make Lemon curd!

When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!

When thickening the curd, you want it to be thick enough to coat the back of the spoon or whisk.

Easy Lemon Curd Recipe Ingredients
Easy Lemon Curd Recipe Whisk
Easy Lemon Curd Recipe
Quick and Easy Lemon Curd Recipe

5.0 from 2 reviews
Easy Lemon Curd Recipe
 
Prep time
Cook time
Total time
 
When making Lemon curd (or any lemon dessert) always try and use home grown lemons. Yes, the ones in the shops look amazing, but they have nowhere near enough flavour!
Author:
Recipe type: Spread
Cuisine: British
Serves: 4
Ingredients
  • 2 eggs, plus 2 egg yolks
  • ¾ cup (165g) caster sugar
  • ⅓ cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons
Instructions
  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
  2. Add the butter, juice and zest and whisk continuously until thickened.
  3. Strain through a sieve into a bowl or jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge when covered.
Notes
If you get little white bits in your butter, it is just the egg whites. Your lemon butter will still be fine, once you have strained it.

 

Comments

  1. Love this, thank you for this it seems simpler than the other lemon curd recipes out there!

    I have to admit I only used half the butter stated in the recipe (40 grams) and then at the end, and 1/3 sugar as I like a tangy citrusy taste – just a little sweet. I folded the cooling lemon curd with four tablespoons of thick plain greek yogurt, served it in fancy Martinee glasses, and chilled it for three hours. Made a great lemony chilled dessert!

  2. Mmm I love lemon curd! Yum

  3. Loving this Easy Lemon Curd Recipe guys :)

Trackbacks

  1. […] raspberry friands so irresistible. If you need to use up some of your leftover yolks I would make a simple lemon curd, custard or if you really want to some […]