Easy Lemon Curd Recipe
Bright, tangy and smooth, an Easy Lemon Curd Recipe just in time for Spring. Fresh lemons are used to create a creamy, custardy delight that’s wonderful on pastries, in tarts or just enjoy by the spoonful.
Happy Friday, friends! I hope everyone had a great week and has some fun plans for the weekend. I’m hoping to clean out some closets and get organized for that warm weather we’re supposed to get when spring arrives. It was here for a minute and now….they’re calling for snow this weekend. So….I’ll keep a pair of boots on standby just in case. I’m just dying to bust out the new flip flops and shorts, this crazy weather is killing all my hopes and dreams.
So, I decided to whip up some sunshine in a big ole pot in the form of a bright and beautiful easy Lemon Curd. If you’re a fan of anything lemon, you will love this Lemon Curd Recipe. It’s a great combination of tart and sweet with a creamy, smooth finish. It’s completely amazing on all baked goods…scones, muffins, a slice of homemade white bread. A great addition to any brunch spread.
This Easy Lemon Curd Recipe takes just minutes to make. I pulse the sugar and lemon zest in a food processor to break down the zest a bit. I’m not a big fan of curds that are swimming with long strands of zest that were unable to break down during the cooking process, so the food processor takes care of that a bit. Whisk the eggs and sugar mixture together until light, fluffy and a pale yellow color. Then whisk in the juice. Then you’ll cook the mixture until it’s thick and creamy, smooth and irresistible. Stir in a tiny bit of butter (ok, it’s a lot of butter). Now…you can either dig in with a spoon or create some wonderful treats to usher in some of that Spring weather we’re all hoping for. Be sure to follow me on Facebook for the complete play by play….I’m kidding kinda…but follow me on Facebook anyway.
Easy Lemon Curd Recipe
- 1 cup sugar
- 5 lemons zested and juiced
- 5 egg yolks
- 8 tablespoons butter cubed
- Add the sugar and zest to the bowl of a food processor. Pulse the sugar and zest until moistened and the zest has broken down until smaller bits. Transfer to a bowl.
- Add the egg yolks to the sugar mixture and whisk until smooth, approximately 1 minute.
- Whisk in the lemon juice (you should have 1/3 of a cup, if not...add a bit more lemon juice).
- Fill a medium saucepan with enough water to measure 1 inch up the side of the pan. Bring the water to a simmer.
- Place a heat proof bowl over the saucepan (bowl should not be touching the water) and pour the lemon mixture into the bowl.
- Whisk the mixture until thickened and can coat the back of a spoon, approximately 8-10 minutes.
- Immediately remove the bowl from the heat and stir in the butter, two cubes at a time. Stir the butter until completely melted before adding more.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.