Popular in many desserts and baked goods, fresh lemon curd offers a tart element to balance the frequent sweetness found in these items. You can use the curd in cakes, cookies, to top tarts, flavor crepes, or just eat it by the spoonful. If you need a large amount of curd for a bigger dessert, double the recipe.
Fresh lemons are the key to this recipe, offering a bright and tart flavor. To get the most juice from the lemons warm them slightly by leaving them in the sun or next to a heat source. Then roll the lemons firmly on a bench or work surface before squeezing.
When jarred it is possible for the lemon curd to form a skin. To avoid this place a piece of plastic wrap or a circle of baking paper directly on the top of the curd to stop the exposure to air, which creates the skin.
Lemon Curd Recipe
- 3 lemons
- 1/2 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter
- Prepare the lemons by zesting 2 teaspoons and juicing ½ a cup, put aside until needed.
- In a pot whisk together the lemon juice, lemon zest, sugar, and eggs.
- Place the pot over the heat and add the butter. Whisk gently and occasionally while heating to melt the butter.
- When the butter has melted whisk continually until it starts to bubble, then turn down to a gentle simmer and continue to whisk over the heat for 6 minutes until the mixture has thickened.
- Take off the heat and continue to whisk while cooling for 4 minutes. Transfer to a jar or bowl. Chill for at least 1 hour or until needed.