Lemon curd may not sound very nice, but it is delicious! It’s a creamy, velvety-smooth custard that works well as a cake filling, tart filling or on toast or a scone. I’ve poured it over a vanilla and strawberry sponge cake, used it to fill fruit tarts and had it on the table alongside a jar of jam. Slightly sharp, this lemony treat is easy to make and great to eat.
Easy Lemon Curd Recipe
(Adapted from The Joy of Baking)
- 3 eggs
- 3/4 cup white sugar
- 4 tbsp (or 56 grams) unsalted butter, cubed and at room temperature
- 2 large lemons at room temperature
Fill a saucepan half full with water. Put over medium high heat and bring to a simmer.
Roll the lemons on a board with the heel of your palm. This will loosen the flesh and help you squeeze out more juice. Squeeze the juice from the lemons. It should be about 1/3 to 1/2 cup.
Reduce the heat to medium low. Place a heat-proof bowl (stainless steel or glass) over the simmering water. Whisk the eggs, sugar and lemon juice in the bowl. Whisk continuously until the sauce because thick (with the the consistency of hollandaise sauce or sour cream). This may take up to 12 minutes. Keep whisking so that the egg does not curdle. Once the curd has reached the desired thickness, remove it from the heat immediately. It should be glossy and thick – but not overcooked. Pour it through a sieve to remove any lumps.