Simple Homemade Lemon Curd

Simple Homemade Lemon Curd

Bright, buttery and perfectly tart, this simple homemade lemon curd comes together in just 4 ingredients in 15 minutes. No need for a double boiler! Perfect for cakes, pablova, scones or spoonfuls.

The easiest lemon curd

This perfectly balanced lemon curd recipe is equal parts tart and sweet with the most delicious ginger lemon flavor and butter finish. It’s basically money. If we were still living in a barter economy, I could have done some lucrative deals with it. Made with just four pantry-friendly ingredients (lemon! sugar! eggs! butter!) and will come together in under 15 minutes. Spread it over toast, swirl around yogurt, spoon it over a pavlova or eat it in a spoonful. There is no judgment here.

So let’s talk about how this lemon curd recipe came out live on the internet. I like lemon curd. We always create a variety of recipes (lemon cakes, lemon tiramisu, lemon pablova, etc.), but we never needed an entire blog post. Enter my best friend who is obsessed with lemon curd. For example, whenever she has to make a lemon curd, as “This should be its own food group,” she shatters what’s left of the jar and then shaves it into her mouth.

And after my lemon curd demon consumed so much tofu, she declared that it should get a moment under the sun. So I’m here.

So… what is a lemon curd?

Lemon curd is a luscious, buttery custard-like spread made from fresh lemon juice, sugar, eggs and butter. It’s creamy, tangy and packed with citrus punches. Unlike jams and jelly, lemon curd has a smooth, almost pudding-like texture and a rich depth from butter and egg yolk.

Why do you like this homemade lemon curd?

In addition to being 1,000 times better than the store-bought, this lemon curd is:

Fake lemon flavours and strange aftertastes (we all know what I’m talking about) lemon emergency friendly (we all have) with lemon emergency (we all have) with the perfect tart and sweet that are naturally gluten-free ready within 15 minutes, made with four simple ingredients you already have in your hand

Necessary materials

This is what comes to the best homemade lemon curd:

Lemons: Both juice and crust are required for the largest citrus flavor. Just a fresh squeeze – trust me in this. Granule Sugar: Sweet curds and balance the sourness. Eggs: Add richness and helps tofu thicken into a silky, spoonable spread. Unsalted butter: Gives a velvety smooth finish and subtle richness to the adsorbent.

Easy way to make a homemade lemon curd

This recipe isn’t easy, but there are some tips and tricks to get its smooth, non-collapsing texture. Let’s break it down in stages!

et voila! Lemon curd!

Perfect lemon curd tips

Use fresh lemons. Bottles of lemon juice don’t have the same heat. Plus, you won’t get that extra lemony punch from the skin!

Don’t skip tension. There will be a big difference in texture.

It’s important to be low and slow. If there is too much heat, it becomes a scrambled egg.

How to use lemon curd

Let’s count the methods:

Fill it between meringues or pablova with warm scones with clot cream (aka my best friend’s dream scenario).

Storage and Freezing

If you store this card properly in an airtight container, it will last for a while. This means that if you need it in your recipe, if you want to eat it with breakfast all week, you can prepare it first. When grabbing a spoonful, be sure to do not double dip 🙂

Refrigerator: Store in an airtight jar for up to 7-10 days. Freezer: Lemon curd freezes beautifully! Freeze in small jars or silicone molds for up to 3 months. Thaw in the fridge overnight.

Don’t forget to make it extra. Especially if your best friend is obsessed with someone at the lemon cardo level.

Happy baking, friends!

xxx

printing