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Pucker up, lemon lovers! Today, we’re celebrating the vibrant zing and creamy texture of a delightful dessert staple: lemon curd. This sunshine-colored spread is bursting with bright citrus flavor that can be enjoyed in countless ways. It can be used as a topping, filling, or a great addition to cookies, cakes, crepes, cheesecake, parfaits, and more!
Whether you’re a baking enthusiast or simply crave a tangy treat, lemon curd is your new best friend. Get ready to learn how to whip up a batch of homemade lemon curd that’s guaranteed to become a fridge staple. So, grab your whisks and get ready to experience the delightful tang of homemade lemon curd!
Lemon Curd:
- 1 cup + 2 TBSP sugar
- 1 TBSO corn starch
- 1 cup fresh lemon juice (about 5 lemons)
- 3 eggs
- 2 TBSP unsalted butter
- 1 tsp grated lemon zest
Add the sugar, salt, and cornstarch to a saucepan. Whisk in the lemon juice and egg. Bring to a boil over medium heat, stirring constantly.
Reduce heat, bringing it to a simmer for one minute or until it thickens, continue to stir constantly.
Remove from heat. Add butter and grated lemon peal. Gently stir until butter melts. Spoon into a container fo your choice. I like using mini mason jars.
Cover and chill for at least 6 hours. Enjoy! Can be stored in refrigerator up to 1 month or freeze.
Lemon Curd
Description
This Lemon Curd is bursting with bright citrus flavor and can be enjoyed as a topping, filling and more!
Ingredients
- 1 cup + 2 TBSP sugar
- 1 TBSO corn starch
- 1 cup fresh lemon juice (about 5 lemons)
- 3 eggs
- 2 TBSP unsalted butter
- 1 tsp grated lemon zest
Instructions
- Add the sugar, salt, and cornstarch to a saucepan
- Whisk in the lemon juice and egg
- Bring to a boil over medium heat, stirring constantly
- Reduce heat, bringing it to a simmer for one minute or until it thickens, continue to stir constantly
- Remove from heat
- Add butter and grated lemon peal
- Gently stir until butter melts
- Spoon into a container fo your choice (I like using mini mason jars)
- Cover and chill for at least 6 hours
Notes
Can be stored in refrigerator up to 1 month or freeze.
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