This sweet and tangy lemon curd is a basic recipe to have on hand for many different applications. It can be added to Swiss Meringue Buttercream to create a beautiful Lemon Frosting. Folded into whipped cream it becomes Lemon Mousse. Added to cream cheese it makes delicious lemon fruit dip. Additionally, you can use it in countless ways, but it truly shines as the star of a trifle, layered with Swiss Meringue for a crustless (and gluten-free) twist on Lemon Meringue Pie.
Lemon curd is a bright, silky spread with a perfect balance of sweetness and tang that makes it incredibly versatile in desserts. The texture is luxuriously smooth and creamy, melting on your tongue with each spoonful. Its vibrant citrus flavor brings a refreshing zest that pairs beautifully with rich components like buttercream, whipped cream, or even cream cheese. Whether it's adding a burst of lemon to frosting, folding into mousse, or standing on its own in a trifle, lemon curd's intense lemony flavor and velvety texture make it a delightful addition to any dessert. This is a great recipe for Spring or Easter dinners!
This sweet and tangy lemon curd recipe, along with many of our recipes, is gluten free as well.
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🍋 Delightfully Sweet and Tangy Lemon Curd
This delightfully sweet and tangy lemon curd comes together in no time with simple ingredients. Store it in the refrigerator, and you'll have the perfect topping for pancakes, bagels, and cookies. Or, try layering it with whipped cream or meringue for an easy yet impressive dessert for guests!
If you're making meringue for frosting or anything else, Lemon Curd is a great way to use up all those egg yolks. It keeps in the fridge for weeks. I also love it on a biscuit or pancake (or just a spoon). So, I'll never be mad at a jar of lemon curd taking up space in my refrigerator.
Recipe
Sweet and Tangy Lemon Curd
Equipment
- 1 small sauce pan
- 1 citrus juicer
- 1 micro plane
- 1 silicone spatula
Ingredients
- 1 ½ cup sugar
- 6 egg yolks
- ½ cup lemon juice
- ¾ cup butter
Instructions
- Separate egg yolks and add to small sauce pot.
- Combine eggs and sugar and whisk well until lightened in color and slightly thickened.
- Slowly stir in lemon juice and mix well.
- Cook over medium-low heat while stirring until the mixture thickens considerably and coats the back of a spoon.
- Remove from heat, add butter and stir until melted.
- Strain final mixture through fine mesh strainer to remove any lumps. Store in a glass container in the refrigerator for up to 1 week.
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