Seriously, you’ll never buy store bought Lemon Curd again!
Because I’m in love with meringue, of course I end up with lots of egg yolks. However, what do you make when you have egg yolks? That’s right, Lemon Curd! Besides, I do love lemon curd, so that’s not an issue really.
This lemon curd is so perfectly tart and perfectly sweet all at the same time. So good for adding to any number of goodies. I’ve used it between layers in Lemon Meringue Layer Cake, swirl it in lemon friands and it’s amazing swirled in a cheesecake.
Because I’ve made a lot of lemon flavoured goodies lately, mainly due to two huge bags of lemons being given to me by friends. I mean thanks girls, but sheesh, enough already – stop bringing me lemons! Kidding (not really). So I’m dying to make something with chocolate, coz I’m kinda sick of the sight of lemons! I’m sure it’s just a ploy for me to make them more Lemon Meringue Pie!
But seriously, you’ll use this lemon curd in loads of things and it also makes a super cute little home made gift. Pop some into little jars, pop a cute ribbon around them and there you have it. Everyone loves a home made gift. They just make you feel like the person giving you the gift went to real effort for you. Which they did. I love that…
Also, just as a side thing… I’m in love with velvet ribbons right now. Yeah, it’s not really a side thing is it – more like I went for a walk waaaay round the block with this one! But seriously, how cute are they? I give jars of Salted Caramel, Gem Macarons, Curd etc to people as gifts all the time and am obsessed with popping velvet ribbons around them! Anyway, just saying…
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Here is some of the equipment that I use to make this recipe. I personally use this or very similar equipment and products at home.
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Easy to whip up in less than 15 minutes and incredibly delicious and versatile. Use in cakes, cupcakes, tarts or on scones with cream!
- 1/2 cup (US) / 120ml fresh lemon juice about 3 lemons
- zest of 1 lemon
- 3 eggs
- 2 egg yolks
- 2/3 cup (US) / 140g butter, chopped
- 1 cup (US) / 200g superfine/caster sugar
Over medium heat combine the sugar, lemon juice, zest, eggs and egg yolks in a small saucepan and whisk until sugar is dissolved.
Add butter one piece at a time and stir constantly until the mixture coats the back of a wooden spoon. This should take 5-7 minutes.
Strain into a bowl, cover with plastic wrap and refrigerate.
Makes approximately 1.5 cups of curd.