Silky, Sweet, Tangy Lemon Curd.

L. Wilkins
Nov 23, 2019
3 min read

Updated: Jan 5

OH MY GOODNESS! There really is nothing like the luscious taste of fresh velvety lemon curd. It's the tang. It's the texture. It's the perfect combo of tart and sweet. It conjures up English Tea tables and refined repasts. You feel like you've created a culinary masterpiece, but it's so very easy to whip up a batch.

Open jar of yellow lemon curd beside a halved lemon and a spoon on a wooden surface, creating a fresh and vibrant scene.

Jump To Recipe

Here are some great ideas for how to use Lemon Curd:

Scones: Of course. A staple of afternoon tea, served with clotted cream and jam.
With hot bread: A classic pairing with butter on toast, English muffins, or crumpets.
Dessert base: Used to make lemon meringue pie, tarts, layered cakes, or swirled into cheesecakes.
Pudding component: Folded into whipped cream for cream puffs or used in trifles.
Breakfast topping: Drizzled over pancakes, waffles, or stirred into yogurt.
Drizzle over Pancakes or Waffles: Pour lemon curd over pancakes or waffles for a citrusy twist.
In Smoothies: Add a spoonful of lemon curd to smoothies for added flavor and creaminess.
As a Dip: Serve lemon curd as a dip for fresh fruits like strawberries, apples, or melon.
In Salad Dressings: Incorporate lemon curd into homemade salad dressings for a sweet and tangy flavor.
Ice Cream Topping: Use lemon curd as a topping for ice cream or sorbet for a refreshing dessert.
In Cheesecakes: Swirl lemon curd into cheesecake mixtures or use it as a topping for a vibrant finish.

Use it to make this beautiful, delicious Blueberry & Lemon Curd Breakfast Trifle For Two, made with creamy yogurt, fresh Michigan blueberries, and Gram's Pound Cake.

Parfait with blueberries and mint in a glass, croissant on the side, on a sunlit balcony. White tablecloth, trees in the background.

MAKING THE CURD.

Gather Up Your Ingredients. Yep, there are only 4!

7 Eggs

2 Lemons

1 Cup Sugar

10 Tbsp Butter

Tools You Will

Zester

Double Boiler or Glass Bowl and Sauce Pan

Whisk

Butter Knife

Liquid Measuring Cup

Tablespoon

A Sieve

Eggs.

Lemons.

Butter.

Sugar.

Let's Do It!

Zest 2 lemons.

Bright yellow lemon zest pile on a white background, offering a fresh and vibrant look, suggesting cooking or baking preparation.

Squeeze lemons until you have 1/2 cup of juice.

Lemon zest in a bowl, eggs in another, a Pyrex cup with lemon juice, and a lemon slice on a wooden surface. Bright and fresh setting.

Cut the butter.

Butter sticks on brown tiled floor, some wrapped, some unwrapped. Smooth, creamy texture, scattered arrangement, bright lighting.

Beat egg yolks well in the top of a double boiler or heat proof bowl, before putting on heat. Beat in sugar. Stir in lemon juice and zest. Place over simmering water and stir constantly until thickened, approximately 15 mins. Once thickened, whisk butter in one piece at a time letting each melt before adding the next. Remove from heat and let cool.

Close-up of a whisk blending smooth, bright yellow lemon curd in a mixing bowl. The motion creates a swirling pattern, conveying a dynamic action.

Strain mixture through a sieve and place in a pretty jar. That's it! Such an easy way to score a major win. The juice is definately worth the squeeze on this one.