Nothing says spring quite like lemon curd! Tangy, buttery, tart nd sweet, this delicious, zesty lemon curd recipe is great for using on cakes, muffins or blueberry scones! It also makes a great hostess gift for showers or holiday celebrations.
How to Make Lemon Curd
Ingredients:
- 2/3 cup granulated sugar
- 2 Eggs
- 2 Egg yolks
- 1 tablespoon Lemon Zest (from 2 to 3 lemons)
- ½ cup Fresh lemon juice (from 3 to 5 lemons)
- 1/8 teaspoon salt
- 7 tablespoons butter, cut into small pieces
Instructions:
Step 1: Cook Eggs
In a small, non-reactive saucepan, whisk together the sugar, whole eggs, egg yolks, and lemon zest until smooth and foamy.
Whisk in lemon juice and salt.
What is a non-reactive pan?
Nonreactive pans, which include stainless steel and enamel-coated cast iron, do not react with the ingredients you add to them. Reactive pans, like aluminum, non-enameled cast iron, and copper, can react with the food you’re cooking, which may give your lemon curd a metallic taste.
When making lemon curd, it’s best to use stainless steel pans and whisks to prevent your curd from tasting metallic.
Step 2: Make Curd
Continue to cook the egg mixture over low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon. This should take anywhere from 8 to 10 minutes. As tempting as it might be, don’t stop whisking the eggs. If the eggs sit too long without movement, they could scramble and ruin your curd.
Once the curd has thickened, remove it from the heat. Add the butter and whisk until everything is smooth and combined.
If needed, you can pour the curd through a fine mesh strainer to remove any lumps.
How to Store Lemon Curd
Cover the lemon curd with a piece of plastic wrap, making sure the plastic touches the surface of the lemon curd. This will prevent a skin from forming and keep everything nice and creamy.
Cover it tightly and store in the refrigerator for up to 1 week. The curd will continue to thicken as it cools in the fridge.
How to Serve Lemon Curd
Once cooled, you can use your lemon curd to top muffins, cakes, scones and more! Add it as a filling between cake layers or use it to fill cupcakes. It’s even delicious as a dip for gingerbread cookies!
Keep in mind that anything containing lemon curd will need to be refrigerated…so if you use it as a filler in your cake or cupcakes, store those treats in the fridge to keep the curd safe to eat.
Tips for Making Lemon Curd
- Make sure you cook your curd slowly, over low heat, to prevent the eggs from overcooking. You can also use a double boiler to gently cook the lemon curd.
- With so few ingredients, it’s important to invest in good ones! Make sure you’re using good lemons (Meyer Lemons are great for this), quality butter and good eggs.
- For best results, use fresh lemon juice, not bottled juice.
- If you’re making this for an event, prep it the day before so the curd has plenty of time to set.
- Pump up the lemon flavor by adding a bit of lemon zest.
The Most Decadent Chocolate Cake
This decadent chocolate cake recipe is fluffy, moist and perfect for beginning bakers. Learn how to make this ultimate treat step-by-step.
- Non-Stick Spray
- 9-Inch Round Cake Pan
- Medium Bowl
- Large Microwavable Bowl
- Electric Hand Mixer or Stand Mixer
- Cooling Rack
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 6 squares Semi Sweet Chocolate ((6 oz.))
- 3/4 cup Butter (1 1/2 Sticks, Softened)
- 1 1/2 cups Milk
- 1 1/2 cups Granulated (Not Powdered) Sugar
- 3 Eggs
- 2 teaspoons Vanilla Extract
- Preheat oven to 350℉. Spray cake pans with nonstick vegetable spray. Set it aside.
- In a medium bowl, combine flour, baking soda and salt. Set it aside.
- In a large microwavable bowl, melt chocolate and butter for 2 minutes, or until butter is melted. The mixture can also be melted in a saucepan over low heat. Stir until smooth. Transfer to a large bowl; add sugar and beat with an electric mixer until combined.
- Add eggs to chocolate mixture, one at a time, mixing well after each addition. Add vanilla; mix well.
- Alternate adding flour mixture and milk to chocolate mixture, beating well until everything is incorporated. Pour into prepared pans.
- Bake 32 to 36 minutes at 350℉, or until toothpick inserted in center comes out clean.
- Cool cakes in pans on a cooling grid for 15 minutes. Remove from pans. Transfer to a cooling grid to cool completely before decorating.
Looking for more lemon recipes? Check these out below:
