The Lemon Curd is a typical English cream served as a dessert or as a filling curd, very quick and easy to make and very versatile for its use. This recipe is very simple, with few ingredients and if you love lemon this is the perfect curd or dessert for you.
My sister since she was a kid, has always loved Lemons and Strawberries in all the ways you could have presented it to her. So at home you can’t really run out of lemons, there’re always plenty of them!
The Lemon Curd was the best way to use a lot of lemons that we bought some days before and how can you say no to citrus and their perfume and juice?
![lemon curd 1]()
LEMON CURD
- 3/4 cup caster sugar
- 4 tablespoon unsalted butter, cut into small cubes
- 3 egg yolks
- 1 whole egg
- 1/2 cup lemon juice
- zest of two lemons
In a small saucepan whisk the three eggs yolks and the whole egg until is well combined. While you’re whisking the eggs, pour a bit at the time sugar, then lemon juice and zest. Continue whisking for about another minute, until you will have a creamy mixture well combined.
Place now the saucepan over a medium heat. Whisk constantly for about 8- 10 minutes, until the custard become thick. Remove the saucepan from the heat, add one cube at time the butter and stir.
Put the curd into a jar and cover it with cling film or the lid and leave it in the refrigerator for at least an hour.
You can spread the lemon curd on biscuits or bread. Next week I’m going to post the recipe for Pavlovas where I used the lemon curd as a filling. So as you can imagine, it’s really versatile its use.
If you want to be always tuned for more recipes and book review, you can find us on Facebook here!