Luscious Lemon Curd *made in 10 minutes or less!
Looking for an easy, tangy, homemade lemon curd recipe to have on hand?! This one’s for you! This Luscious Lemon Curd only requires 5 basic ingredients, 1 saucepan, and a whisk! There are no tricks to this recipe and it can be made in less than 10 minutes!
Once prepared, it can be stored in the fridge or frozen to be added to your favourite cake, cupcake or tart within minutes!
To make this recipe you will need:
- Lemons
- Sugar
- Eggs
- Butter
- *pinch of salt
Let’s make some my Luscious Lemon curd!
Start by heating lemon juice, sugar, and egg yolks in a medium saucepan, over low heat.
Whisk mixture frequently as it heats (this step is crucial in preventing scrambled eggs from forming!). You will notice that the mixture begins to feel thicker – continue whisking! After about 7 minutes, the curd mixture will begin to leave a trail when whisk is lifted.
Add the butter and whisk until all butter is melted and fully incorporated. Remove from heat.
Strain the hot lemon curd and transfer to a bowl/jar to cool (Tip: you can place plastic wrap onto the curd surface to prevent a skin from forming).
Cool completely at room temperature and then store in the fridge for up to 2 weeks OR you can freeze the lemon curd in a freezer bag for up to 6 months.
Enjoy!
p.s. Looking for something to make with your left over egg whites, check out these delicious recipes!
Luscious Lemon Curd *made in 10 minutes or less!
Equipment
- 1 Medium saucepan
- 1 whisk
Ingredients
- 4 Egg Yolks large
- 2/3 cup Granulated Sugar
- 1/3 cup Lemon Juice (~3 lemons)
- 4 tbsp Unsalted Butter
- Pinch of salt
Instructions
- In a medium saucepan, over low heat, combine lemon juice, sugar, and egg yolks.
- Whisk mixture frequently as it heats. You will notice that the mixture begins to feel thicker – continue whisking! After about 7-8 minutes, the curd mixture will begin to leave a trail when lifted.
- Add butter and whisk until fully melted. Add pinch of salt and whisk one final time. Remove from heat.
- Transfer the hot lemon curd to a bowl/jar and cover to prevent film from forming (optionally: you can first strain the lemon curd to remove any residual fragments for an even smoother consistency!)
- Cool completely at room temperature and then store in the fridge for up to 2 weeks.
- Enjoy!
Notes
- I love to keep this curd frozen as an easy addition to summer desserts!
- To freeze: Place in a freezer bag, push out air while sealing. Store for up to 6 months. To thaw, place in the refrigerator for 2 hours, then transfer to a bowl. Stir a few times and voila! You have lemon curd that is as perfect as the day that you made it!
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