Why buy something when you can be making a delicious homemade version yourself? This lemon curd recipe is so simple and delicious, and now every dessert can have that extra touch.
What Is Lemon Curd?
Lemon curd is a fruity dessert spread that almost resembles lemon custard. It originated in England in the late 1900s and was traditionally used as a spread on scones during afternoon tea. If lemons were unavailable, other citrus fruit or berry fruit would be used to create a fruit spread.
It is amazing that you only need 5 ingredients and 15 minutes to create this zesty dessert topper:
- Egg yolks
- Granulated sugar
- Lemon zest
- Freshly squeezed lemon juice
- Unsalted butter
If possible, always try to rather use freshly squeezed lemon juice instead of bottled juice. This will ensure that you get that super fresh lemony taste. Also, remember to zest the lemon before you squeeze it to make it easier for yourself.
When To Use Lemon Curd
Anytime, anywhere! This homemade fruit curd goes great with pancakes, waffles, cakes, doughnuts…you get the picture. The great thing about it, however, is that it doesn’t have to be limited to a dessert spread only. Try using this fruity curd with your next muesli or oats bowl to wake up with those fresh lemon flavours.
Frozen Dessert Tip
Make an extra batch of this delicious recipe and freeze it. Not only will it last for at least a few months, but you will also be left with sorbet-like lemon curd. Perfect opportunity to enjoy this as a frozen dessert!
If all this dessert talk has struck a craving, be sure to try this lemon curd with our Fruit Scones recipe.
Ingredients
- 4 Large Egg yolks Keep at room temperature
- 134 g Granulated sugar Also known as caster sugar
- 1 tbsp lemon zest
- 80 ml Freshly squeezed lemon juice Do not use bottled lemon juice, use fresh-squeezed lemon juice
- 86 g Unsalted butter softened to room temperature use a pinch of salt if using unsalted butter
Instructions
- Fill the bottom pot of your double boiler with about 5cm of water, or use a saucepan and place it on high heat
- Once the water begins to boil, reduce to low heat to keep the water at a simmer, then place a small heatproof glass bowl over a saucepan if not using a double boiler
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot or dish of your double boiler or saucepan, whisk until completely blended, then continue to whisk as the curd cooks
- Constant whisking prevents the egg yolks from curdling, whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, it takes about 10 minutes
- If the curd isn’t thickening, turn up the heat and constantly whisk, then remove pan from heat
- Cut the butter into 6 separate pieces, then whisk into the curd
- The butter will melt from the heat of the curd, then pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd
- The curd will thicken as it cools, once cool, the plastic wrap can be removed.
