This Easy Lemon Curd Recipe is a breakfast pastry’s best friend! Slather on croissants, rolls, biscuits, doughnuts, just about anything and do your taste buds a favor. I’ve even used it in between cake layers, dipped with cookies, as well as pie topping. This creamy spreadable lemon curd recipe is something every lemon lover should know how to make.
So what do you need for this delicious lemon topping? Fresh eggs, sugar, butter, and of course lemons! Oh yeah and like 20 minutes to make, with an hour of chilling time. Whip up your lemon curd, set it in the fridge then go for a walk or bake something else to enjoy with it. Once your lemon topping has set, grab a spoon and get to eating.
Tips for How to Make Lemon Curd
- Use large fresh eggs.
- Place your fresh lemon zest and sugar into a food processor or blender and pulse until fine.
- Use fresh lemon juice! But, make sure to strain out the pulp and seeds 🙂
- Whisk your sugar and zest with the eggs and lemon juice.
- Place melted butter in saucepan and heat until liquid on medium low.
- Pour in your lemon egg mixture.
- Stir slowly with a wooden spoon until it just starts to bubble and thicken.
- Cook long enough it begins to coat the back of the spoon.
- Remember we are not making a lemon omelet so don’t boil the mixture!
- Immediately remove from heat and strain through a sieve into a medium sized bowl. This catches any cooked egg particles or lemon pulp.
- Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling.
- Let chill for 1-2 hrs to thicken.
- Transfer to glass container with lid. Store in the fridge for about a week.
- This recipe makes about 3 Cups of lemon curd.
Lemon Curd Uses
- Spread for biscuit, toast, muffin, and cookies.
- Spread on your croissant, pancakes and waffles.
- Filling for lemon meringue pies.
- Filling inside babka or cinnamon rolls
- Add to a cake recipe or cheesecake for extra lemon flavor.
- Check out this Lemon Curd Cheesecake Recipe!
Easy Lemon Curd Recipe
Homemade Easy Lemon Curd Recipe made packed full of lemon juice and lemon zest. Perfect lemon spread for breads and desserts.
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Servings: 3 Cups
Ingredients
- 1 Cup (200 g) Granulated Sugar
- 2 Tbsp Lemon Zest
- 4 Eggs
- ½ Cup (125 ml) Fresh Lemon Juice
- 10 Tbsp (150 g) Unsalted Butter
Instructions
- Place your fresh lemon zest and sugar into a food processor or blender and pulse until fine.
- Whisk your sugar and zest with the eggs and lemon juice.
- Place butter in saucepan and heat until liquid on medium low.
- Pour in your lemon egg mixture.Stir slowly with a wooden spoon until it just starts to bubble and thicken.
- Cook long enough it begins to coat the back of the spoon.
- Immediately remove from heat and strain through a sieve into a medium sized bowl.
- Place plastic wrap directly onto curd to prevent a thick skin from forming while chilling.
- Let chill for 1-2 hrs to thicken.
- Transfer to glass container with lid and store in the fridge.
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!