Easy Lemon Curd

"This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week."
 
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photo by Juenessa photo by Juenessa
photo by Juenessa
photo by DogAndCatDoc photo by DogAndCatDoc
Ready In:
2hrs 6mins
Ingredients:
5
Yields:
1 1/2 cups (approx)
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ingredients

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directions

  • In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
  • Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
  • Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
  • Chill for a minimum of 2 hours before using or up to 1 week.

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Reviews

  1. I use this recipe as a yogurt topping and it's wonderful. I omit the butter but would include it for other uses.
     
  2. Great recipe! So good.very easy to make. I was worried about lemon flavored scrambled eggs, but not a problem. I will definitely make this again.
     
  3. For my first time making this I have to say that it was a great experience! I was having a guest for dinner and wanted to make something fancy for her. She loved it and I was happy! I was going to buy some lemon curd, especially for a dinner guest, but I decided to go for it! I put a small scoop of frozen vanilla yogurt on a piece of angel food cake,then some fresh strawberries and blueberries, then the lemon curd and a tiny dollop of cool whip. Just delicious! Thank you Kitten for another keeper!
     
  4. Taste was really flavorful! However it didn't thicken as much as i needed for a cake filling. This would be good for cheesecake topping. Thanks!
     
  5. WOW, Easy and Quick! and tasty too. Like most here, I was surprised how quickly this cooked up however my eggs did not scramble. After stirring up with a whisk for about 4 mins, I turned my back to look for a wooden spoon and returned to a pot just beginning to boil. I took it off heat and beat the heck out of it with the whisk. This is a fast cooker so do use low-ish heat and don't turn your back on it. Otherwise, incredible easy and very good. Nice consistency and also like the tartness. I had issues with zesting lemons, so I'm making this without and hopefully will turn out just as nice. I transferred to a bowl as directed, but now wish I had just put it in a small jar or tupperware. Cheers and enjoy!
     
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