If you love it lemons, chances are you’re a big fan of lemon curd. Lemon curd is such an easy item to make and tasty on just about everything. This creamy and luscious lemon curd can be used on scones, muffins, and toast.
And if you’re going to have lemon curd, it should definitely be made at home.
Excellent and easy to make.
This easy recipe for Lemon Curd is super easy to make and delicious to taste! A smooth and creamy spread of lemon that makes a great filling for cakes and tastes spread on scones, muffins or bread heavenly.
This foolproof recipe for Lemon Curd takes less than 10 minutes to produce and uses ingredients that you already have at home! Made with lemons, butter, sugar and eggs, this simple spread of lemon is not only a great addition for lemon lovers but also a perfect filling for baked goods such as cakes and cookies! A perfect example is my Raspberry Lemon Curd Cupcakes! They are filled with lemon curd, making them so delicious and lemon – flavored. Before baking, I add a spoon of lemony goodness in this recipe so that after the first bite the lemon curd will be a surprise.
But this easy spread of lemon tastes great on toast, muffins, or scones as well! A perfect addition to an Afternoon Tea Party or your friends ‘ next brunch.
How to make lemon curd from scratch It’s really simple to make lemon curd at home. You’re never going to have to buy lemon curd again at the store! This recipe is foolproof, takes less than 10 minutes, making lemon curd for about 1 1/2 cups.
You will need a 2-quarter casserole, a whisk, a fine mesh strainer (if after cooking you want to strain the lemon zest), and a clean glass jar with an airtight lid to store the lemon curd. The eggs and butter must be at room temperature to make it easier to whisk and smooth the curd together.
In the saucepan, whisk together all the ingredients over low-medium heat until the curd is thick enough to hold whisk marks. It’s going to take 6-8 minutes. You need to keep stirring continuously, but after a couple of minutes, a smooth and silky lemon curd will reward you. The hardest part about this recipe is letting it cool, not just eating it warm with a spoon out of the bowl.
And if you have lemon curd, it’s definitely supposed to be homemade! When I hear about someone using store-bought lemon curd, it always makes me sad. It’s not wrong, but it’s just not the same. It has almost the same flavor. If you’ve never done that before, you have to try it seriously. You’re never going to buy it again.
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
1.Melt butter in microwave, set aside to cold slightly.
2.Mixer together sugar and eggs in a medium-sized microwave-safe bowl.
3.Mixer in lemon juice and zest.
4.Finally whisk in the butter.
5.Microwave on 50% power for one minute. Stir.
6.Carry on with microwaving at 100% power in one minute intervening time, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
7.Strain curd through a fine-mesh sieve to remove zest.
8.Pour curd into sterile jars and store for up to three weeks in the refrigerator.
This will keep you in the fridge for about a week, or when you want to use it, you can freeze it and thaw it overnight in the fridge. Make this easy lemon curd once at home and you wo n’t want to go back to shop!
Raspberry Lemon Cupcakes – flavorful and moist lemon cupcakes filled with lemon curd and covered with a silky, smooth buttercream raspberry meringue! You will love these beautiful raspberry cupcakes of lemon.
These Cupcakes of Raspberry Lemon Curd burst with fresh, fruity flavours. A perfect spring and summer cupcake! They are made with a filling of lemon curd that infuses the cupcakes while they bake for extra lemon flavour. These lemon curd cupcakes are elegant enough to make for the weekend for a Mother’s Day Brunch or Valentine’s Day! The Swiss meringue buttercream is made from fresh raspberry puree and has a smooth, luscious texture that is easily pipeable and not sweet tooth – aching. Simply perfect!