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. It can be used in countless ways but is also delicious as the star of a trifle, layered with Swiss Meringue to make a crustless (and gluten free) version of Lemon Meringue Pie.
This recipe, along with many of our recipes, is gluten free as well.
🍋 Delightfully Sweet and Tangy
Delightfully sweet and tangy, this lemon curd can be made in no time with simple ingredients and stored in the refrigerator to top pancakes, bagels and cookies or layered with whipped cream or meringue to make a quick dessert that's special enough 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 and it keeps in the fridge for weeks. I 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
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.
Nutrition
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