Perfect Lemon Curd

The most delicious Lemon Curd I have ever eaten! And so easy to make!

Zingy, silky smooth and luscious. This is the Perfect Lemon Curd recipe that you will be making all summer long.  I’ve made it three times this last week because it was that good!  Does the name “curd” freak you out?  Then just think of it like a milk-free pudding or custard.  It’s what makes a lemon bar so good, but this is even better! Ah! You guys, I want to get up form my computer and make this right now because just talking about it makes me wish I had a bowl!

This Lemon Curd is the best thing that ever happened to me

New to this idea of lemon curd?  It’s alright, I was introduced a few years ago by a professor at my college and when he handed me a jar a was confused.  But after one taste I was hooked!  Now, most people will spread it on toast, eat it with berries as a dessert, or use it to spread on a sheet cake.  But there’s no shame in eating it with a spoon and nothing else :)  I really want to make a trifle out of it next time and layer in whipped cream, lemon curd and berries!

The most delicious Lemon Curd you will ever make

If these dreamy photos of this heavenly dessert don’t convince you to make this then I don’t know what else I can do.  Give it a shot!  If you love lemon things… you’ll be obsessed.

Perfect Lemon Curd

Perfect Lemon Curd

Ingredients

3 eggs
1 C. sugar
1 Tbsp. lemon zest, (I zested 3 small lemons)
1/2 C. fresh lemon juice
5 Tbsp. butter, softened or melted

Directions

1. Whisk eggs and sugar together.
2. Add lemon zest, lemon juice, and butter.
3. Place in a double boiler (or "make" one by placing a smaller plan inside a larger one filled with water- so the pan/bowl with the mixture in it floats over a pan of boiling water and isn't on direct heat from the stove).
4. Reduce the water to a simmer and constantly stir lemon mixture for 12-16 minutes until it becomes thick.
5. Pour the mixture directly into a mesh strainer to remove lemon zest and any pieces of egg that may have cooked and not combined. (I didn't do this my first time, and it was fine... but after I strained it I can never go back. SO GOOD and silky smooth.)
6. Let mixture cool and store in the fridge until ready to eat! You can slather it on toast, eat with berries, put it on a cake or eat it by the spoonful!

11 thoughts on “Perfect Lemon Curd

  1. 1
    Cheryl says:

    Beautiful pics! I always thought Lemon Curd would be difficult but it was really so simple when I finally got around to trying it. My best cake uses lemon curd as a filling and some mixed with cream cheese frosting.

  2. 2
    June Burns says:

    That looks perfect indeed! I love lemon curd, it’s just so luscious and delicious :)

  3. 3
    Asmaa says:

    I love lemons (Officially obsessed) Your curd indeed looks dreamy.

  4. 4
    Madita says:

    Thanks Lizzy for this recipe – I love lemon curd but in Germany we don’t really have it in supermarkets, so it’s a great opportunity to make it at home.

  5. 5
    sylvie says:

    This lemon curd sounds terrific! I usually buy ready made lemon curd but yours seems to be worth the effort!

  6. 6
    Theresa says:

    Hi! I love lemon curd, cant wait to make it!. Just have a question, did you used just the egg yolks or all of the egg?

  7. 7

    These gorgeous photos look so yummy, I just want to dip a spoon right through my computer screen :)

  8. 8
    Rossy says:

    Hi love this lemon curd will try it for sure just wanted to know can you pipe on a cake with it and can you used it for cake filling as well.

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