I have a BIG love for lemons, and Lemon Curd has got to be one of my favourite lemon recipes to make. Lemon Curd is originally an English recipe brought over to America and was also once known as ‘Lemon Cheese’. It has a lovely smooth, creamy texture that’s very similar to a pie filling but has a much richer, lemony taste. This recipe comes together so quickly with simple ingredients of lemon juice, lemon rinds, eggs, sugar, and butter, and it’s honestly one of the most versatile and tasty dessert ingredients you can make.
Where would you use lemon curd?
- filling for tart shells
- a topping for scones, ice cream and pancakes
- with whipped cream to make an awesome lemon mousse filling!
- filling for angel food tarts or cake
- as a cake filling
I found this recipe back in the ’90s, and it uses whole eggs. I have seen lots of recipes with just the yolks, but I personally prefer this recipe as it is a little lighter – less eggy if you will – and very flavourful.
Try this Lemon Jelly Roll Cake to see just one way you can use Lemon Curd.
- 3 eggs beaten
- 1 cup granulated sugar
- 2 tsp grated lemon rind
- 1/2 cup lemon juice
- 1/4 cup butter
- Combine all ingredients into a small saucepan and on low heat whisk to blend.
- Continue stirring for about 15 to 20 minutes or until the mixture has thickened. You will know it is ready when the mixture is thick enough to coat your spoon.
- Remove from heat and pour into a container to transfer to the fridge. Place a layer of wax paper over top to the surface so it doesn't develop a skin. The lemon curd mixture will thicken up quite a bit in the fridge.
Refrigerate until well chilled.