Lemon curd is delicious and versatile, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
Lemon curd can be stored in the refrigerator for 7-10 days, and while it is tempting to save it for special occasions, I wouldn’t hesitate to use it to bring a touch of sunshine to everyday meals. It’s really easy and quick to make, so when the jar is empty, you just make another batch.
Recipe: Lemon Curd
Recipe by Mitzie Mee – Sanne
Servings
1
small jar
Lemon curd is delicious and versatile, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with mascarpone or ricotta, or on warm toasted bread or scones, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over Greek yogurt or ice cream for a delicious, zesty twist.
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Ingredients
1 tablespoon finely grated zest (~ 1 lemon)
4 egg yolks
½ cup lemon juice (juice from 1-2 lemons)
½ cup sugar
¾ stick butter
Directions
- Whisk the egg yolks in a saucepan. Add lemon juice, lemon zest and sugar. Whisk together until the mixture is well combined.
- Place the saucepan over medium heat, and cook the mixture, stirring constantly, until the sugar has fully dissolved.
- Continue to cook the mixture over low heat while stirring until it thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. Whisk constantly to prevent the yolks from curdling.
- Once the mixture has thickened, remove the saucepan from the heat. Add the butter, a few pieces at a time, stirring after each addition until the butter is completely melted and incorporated into the mixture.
- Transfer the lemon curd to a jar or a bowl.
Recipe Video
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