Best 6 Easy Lemon Curd Recipes
Lemon curd is a velvety, spreadable lemon filling or topping that can be used in a variety of desserts and baked goods. It is made with just a few simple ingredients, including sugar, butter, lemon juice, and eggs. Lemon curd is easy to make at home and can be stored in the refrigerator for up to two weeks. It is a delicious and versatile ingredient that can be used to add a burst of lemon flavor to your favorite desserts.
Here are our top 6 tried and tested recipes!
EASY LEMON CURD
This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.
Nutrition Facts :
EASY LEMON CURD
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Nutrition Facts : Calories 281 g, Fat 19 g, Protein 3 g
EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
EASY LEMON CURD BARS
A cup of tea looks lonely without something sweet beside it. These bars are a nice accompaniment. I love the combination of the nutty crust and zippy lemon curd.-Donna Spenser, New Virginia, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 207 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 96mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
THE REALTOR'S EASY LEMON CURD (LEMON FILLING)
This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's recipe #419104
Provided by Realtor by day
Categories Low Protein
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a heavy bottom sauce pan. I shake the water and cornstarch together in a jar first and then add them to the pan to avoid lumps.
- Bring to a rolling boil and boil 1 minute, stirring constantly.
- Chill or cool before using.
INCREDIBLY EASY LEMON CURD, ECUADOREAN STYLE.
I couldn't believe this recipe until I saw it made, so I wrote it down. These Ecuadorean chefs sure know how to use a blender.
Provided by Chef Kate
Categories Dessert
Time 20m
Yield 1 pie,filling for, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cornstarch in the water.
- Put all ingredients into the blender and blend until smooth.
- Pour from the blender into a saucepan and cook over low heat until it thickens.
- Done!
- South American magic.
Tips:
- Use fresh lemons: Freshly squeezed lemon juice will give your lemon curd a brighter, more vibrant flavor than bottled juice.
- Strain the lemon juice: Straining the lemon juice will remove any pulp or seeds, giving you a smooth, silky curd.
- Use unsalted butter: Unsalted butter will allow you to control the amount of salt in your lemon curd. If you use salted butter, you may want to reduce the amount of salt you add to the recipe.
- Cook the curd over low heat: Cooking the curd over low heat will help prevent it from curdling.
- Stir the curd constantly: Stirring the curd constantly will help prevent it from sticking to the bottom of the pan and burning.
- Let the curd cool completely: Allow the curd to cool completely before storing it in the refrigerator. This will help it to thicken and develop its full flavor.
Conclusion:
Lemon curd is a delicious and versatile ingredient that can be used in a variety of desserts. It can be used as a filling for pies, tarts, and cakes, or it can be spread on toast or scones. It can also be used as a glaze for chicken or fish. With its bright, citrusy flavor, lemon curd is sure to add a touch of sunshine to any dish.
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