Lemon curd is so much easier to make than I thought it would be and it’s ready within minutes.
It is a heavenly, sweet yet tart, citrus, velvety custard-like texture that is a British ‘Tea-Time’ favorite, mainly used as a spread on scones, breads, toast or used as a filling in desserts.
I got this awesome recipe from Fig Jam and Lime Cordial and it IS amazing! I was intimidated to make this, but it’s way too easy. *Win* We like easy! You should really give it a try.
Yummy, yummy and insanely lemony!
I used this Lemon Curd in my Triple Lemon Cupcake Delights and my Lemon Burst Poke Cake.
Here’s the recipe!
Home-Made Lemon Curd
Home-made rich and creamy lemon curd. Very, very easy and quick to prepare and can be prepared several days in advance and stored in the refrigerator. Made with eggs, sugar, lemon zest, lemon juice and butter.
Ingredients
Lemon Curd
- 2 Lemons large
- 3 1/2 tablespoons Unsalted Butter
- 2/3 cup Sugar
- 3 Eggs
- 1 Egg Yolk
Instructions
- Zest 2 lemons into a large bowl .
- After zesting, juice both lemons and remove or strain seeds, add unsalted butter, and sugar.
- Microwave on high 2 minutes. Take it out and whisk, make sure butter and sugar is dissolved and allow to cool a couple of minutes.
- In another small bowl, whisk 3 eggs and egg yolk together very well.
- Pour beaten eggs through sieve, whisking into the butter mixture as your pour.
- Once combined, put mixture into microwave for 30 seconds on high, stir and micro another 30 seconds, stir again and place in micro for 1 minute.
- Take out of micro and whisk well and let sit.
Notes
You can freeze it for at least 3 months. Refrigerate up to 2 weeks.
Tried this recipe?Let us know how it was!
I was looking through Pinterest and ran across a “Lemon Poke Cake” and I saw your comment about making Homemade Lemon Curd and had to see how to make such a great flavor dessert. I loved the desserts you spoke of. There is a dessert that I make that is so fast and easiest dessert, I named it Fluff Cake. I thought the ingredients sounded good together and was it ever.
Fluff Cake
Angel Food Cake
I box of powder sugar
8 oz cream cheese
1 stick butter
Comstock Fruit of your choice but will say that everyone loves it Blueberry. You can also, thicken some juice of any flavor and just stir in fresh fruit.
Whip the cool whip, butter, cream cheese together. Cut the Angel Food Cake, add half the mixture Angel Food Cake and half Comstock. So fast and easy to make. Everyone had always loved this.
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Connie, that recipe sounds wonderful! I am going to give that a try for sure and I love it that it’s fast! Thank you for sharing and thank you also for your kind comments. That means so much and made me smile!! 🙂