Lemon Curd Filling

Lemon Curd Filling created by Bonnie G 2

The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • In a non-reactive saucepan, whisk yolk and sugar until well combined.
  • Add remaining ingredients except lemon zest.
  • Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
  • DO NOT ALLOW TO BOIL.
  • Pour through strainer, stir in zest.
  • chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
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"The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream"
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  1. Dana B.
    This is a delicious curd. We opted against adding the zest because we like ours smooth. I'd prefer it just a little less sweet and a little more tangy.
    Reply
  2. Bonnie G 2
    I needed lemon curd to go with recipe#503760 and this was perfect, nice tart flavor to go with the fresh berries from the garden. I did skip the strainer part but otherwise made as directed. Didn't miss the strainer either - it was so nice and creamy. Thanks for posting this awesome recipe
    Reply
  3. Bonnie G 2
    Lemon Curd Filling Created by Bonnie G 2
    Reply
  4. Marie Nixon
    I followed the directions exactly. I followed the advice of other posters and used a thermometer to check when the temperature was about 185 degrees F. This is quick, easy and delicious.
    Reply
  5. mjayling1
    excellent! I happened to have several egg yolks left after using the whites for cakes, hated to waste them, so this was perfect. Just like I remember my grandmother making when I was little.
    Reply
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