Tangy luscious lemon curd in under 15 minutes! Perfect to smear on scones, biscuits, toasted bread, on top of oatmeal or just eat it straight with a spoon!
Lemon curd. As much as I love lemon curd, I have always been scared to make it at home. For one, I always used to think that I will fail at it. Eggs might curdle up, it might not thicken up or worst case it might taste horrible and I would imagine myself throwing it into garbage! Yeah that’s #foodbloggerproblems and well it made me resist for a while but now since lemons are just everywhere, I couldn’t stop myself from getting over my fear and hey it’s really easy!
Actually start to finish it takes only 15 minutes and you have a homemade, cost effective, delicious bottle of lemon curd in your refrigerator to smear onto everything. I have been eating it almost daily just plain with a spoon. Darn it tastes amazing. The day I made it I had it for dinner with crepes! Seriously do that! Dessert for dinner is totally acceptable when it’s freezing outside. It’s like spring, fresh and refreshing!
I mean you can totally afford to give 15 minutes to this, right?! You can make it in advance and use it for a saturday brunch for your family. Serve with fresh crepes, waffles or pancakes!! Saturday brunch problem solved?! Easy 15 mins Lemon Curd Recipe at your service!
- ½ cup fresh lemon juice
- 1 teaspoon finely grated fresh lemon zest
- ½ cup sugar
- 3 large eggs
- ¾ stick (6 tablespoons) unsalted butter, cut into small pieces
- Whisk together juice, zest, sugar, and eggs in a heavy bowl ( I use a glass or stainless steel bowl). Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes (Do it on a double boiler.Just fill a pot with some water and bring it to a boil. Lower the heat and place the bowl with the mixture on top and keep whisking until it starts to get thick).
- Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
- Store it in clean glass bottles or your dish of choice covered airtight in refrigerator.
More How To… Recipes: