LEMON CURD = Lemon Heaven!

That zesty, tangy, lemony flavor combined with the flutter of buttery undertones is simply gorgeous. If you don’t know what it is, lemon curd is a thick jam-like spread made from lemon, butter, sugar and eggs and it is oh sooooo… delicious. Calling a jam gorgeous may sound far out but if you love lemons, rest assured that you’ll fall in love with lemon curd too, like me! And if you are not a lemon lover, prepare to be converted:)

Seeing a jar of lovely yellow lemon curd in the fridge always brightens my day. What can beat a swipe of tart, unadulterated citrus goodness? It’s a creamy, lemon spoonful of sunshine that zings you up instantly!

Plus, it’s so EASY  – only 4 ingredients and it all comes together in about 10 minutes on the stove.

Lemon curd is so versatile and just tastes good in so many ways…..

Fudge it on ice cream, spread it on warm scones with butter (classic with a cuppa Earl Grey), love it on Pavlova, slather it on strawberries, pipe it on cupcakes, layer it in pies, or… EAT IT ON ITS OWN!

Check out my Luscious Lemon Cake and Easy Lemon Ice Cream Cake using home made lemon curd.

I’ve just made two batches in the last week and it’s almost all gone – my gals are just wiping it all out in spoonfuls on everything! I can’t fault them ’cause I love it too. That intense, tart, thick, creamy flavor is just so addictive. 

Check out the video and see how easy it is to make. Hope you will try it out cause it is delicious.

Enjoy!

Print Recipe

Delicious Lemon Curd

A Spoonful of Lemon Heaven! 

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Ingredients

• 4 eggs
• 2/3 cup (140g) sugar
• 2 tablespoon lemon zest
• 3/4 cup (200ml) freshly squeezed lemon juice (3 large lemons for both zest and juice)
• 80 g unsalted butter, cut into small pieces

Instructions

• In a medium heatproof bowl, place eggs, sugar, lemon zest, and juice. Whisk to combine.
• Place the bowl over a saucepan of simmering water (bain-marie).
• Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes).
• Check your thermometer. Heat to about 170F/75C to cook the eggs.
• Remove from heat and immediately strain mixture through a sieve.
• Add butter and whisk until completely melted and incorporated, and mixture is smooth.
• Press a piece of plastic wrap directly onto the surface (to prevent a skin from forming). Cover and refrigerate for at least 4 hours.

Video

Notes

Lemon curd is usually all gone in less than a week in my household; but for what it's worth - those who might want to make ahead, lemon curd can be kept in an airtight container in the fridge for up to a week, or it can be frozen for up to 1 month. To thaw, place overnight in the fridge. Watch recipe video above and try it with my luscious lemon cake and easy lemon ice cream cake 🙂