Lemon Curd

I love this lemon curd recipe! It's so simple, and a great way to elevate an ordinary dessert. Lemon curd is a delicious filling for cakes, cupcakes and tarts, or layered in a parfait, drizzled on fruit, or as a topping for crepes. Truly, the options are endless!

Lemon Curd Recipe

Ingredients

½ cup Lemon Juice (About 3 - 4 lemons)

2 tsp Lemon Zest

½ cup Sugar

3 Eggs

6 Tbsp Butter

Directions:

1. Zest your lemons until you have 2 tsp of zest.

2. Juice 3 - 4 lemons, to get ½ cup of lemon juice.

3. In a medium sauce pan, whisk together the lemon juice, zest, sugar and eggs. Place on a stove-top with medium heat, and cook until the curd starts to thicken, about 10 minutes, whisking the whole time. (Do not leave the curd unattended, or it may burn)

4. Once thick enough to leave streaks along the bottom with a spatula, add the butter. Stir until fully combined.

5. Remove from heat, and pour the lemon curd through a sieve into a bowl. Let cool, cover, and refrigerate.

Step-by-Step Instructions

Gather your ingredients: Lemons, sugar, eggs and butter.

With a micro-plane, zest the lemons until you have 2 tsp of lemon zest.

Juice the lemons, sifting out the seeds, to get ½ cup of lemon juice.

Into a medium saucepan, pour ½ cup of lemon juice,

2 tsp lemon zest,

½ cup of sugar,

and 3 eggs.

Whisk everything together to combine.

Place the saucepan on a stove-top, with medium heat.

Continue whisking until the lemon curd has thickened. You should be able to run a spatula along the bottom on the pan to leave a streak in the curd for a few seconds.

Lower the heat, and add 6 Tbsp of butter and stir in until fully incorporated.

Pour the lemon curd through a sieve, into a bowl.

Push all of it through the sieve, removing the zest and leaving a lovely, smooth lemon curd.

Lemon Curd is an excellent filling for cakes and cupcakes, it can be combined with my Swiss Meringue Buttercream to make a perfect lemon icing, or used as a simple lemon tart filling.

Enjoy!