Hey y’all! It’s me, Austin, back again from Beyond the Bayou Blog with another recipe fresh off the kitchen counter. This time we’re whipping up a real Southern favorite – Lemon Curd. Now, I know what you’re thinkin’ – “Curd? That doesn’t sound too appetizing…” But trust me, this stuff is liquid gold!
It all started when my Mama took me out back to her lemon tree as a young one. She taught me how to zest and juice those plump citruses, and we’d spend hours in her kitchen cooking up all sorts of lemon creations like Lemon Drizzle Cake and Lemon Cake Roll. Her lemon curd was always my favorite – bright, tart, and velvety smooth.
Nowadays, I make a big batch every spring when the lemons are at their peak. It’s perfect for filling cakes, topping scones, or just eating with a spoon straight from the jar. This recipe captures all the sunny brightness of those backyard lemon trees. Let’s get zesting!
Why You Should Try This?
- Easy to Make: There’s no need to temper eggs or beat sugar and eggs together. Everything is simply whisked or stirred.
- No Eggy Taste: Since it uses whole eggs, there’s no leftover eggy flavor. It’s purely a burst of lemon.
- Smooth and Sharp: Made with plenty of lemon juice, it has all the tart and bright sharpness of fresh lemon. It’s also incredibly smooth, thanks to the right amount of butter and a unique preparation method.
- One-Pot Convenience: Mix all ingredients in one pot; no need for a double boiler.
- Vibrant Citrus Flavor: If you adore lemon, you’ll appreciate the zesty brightness of this curd! Packed with lemon zest and tangy juice, balanced with just enough sugar.
- Perfect Sweetness: Just the right sugar amount creates a silky texture without overwhelming sweetness. It’s pleasantly tart!
- Natural Thickening: Egg proteins naturally thicken this curd; no corn starch is required!
- Versatile Usage: Use as cake filling or topping, fill cupcakes, enjoy with yogurt or ice cream, pair with fresh berries and meringue, or serve with pancakes or crepes for a delightful breakfast or brunch. It’s delicious everywhere!
Lemon Curd Recipe
Equipment
- Measuring cups and spoons
- Grater (for lemon zest)
- 2-quart saucepan
- Whisk
- Large Bowl
- Plastic Wrap
Ingredients
- ¾ cup fresh lemon juice
- ¾ cup white sugar
- ½ cup unsalted butter cubed
- 3 large eggs
- 1 tablespoon grated lemon zest
Instructions
- Gather all ingredients.
- Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
- Cook over medium-low heat, whisking constantly, for 5-6 minutes until the mixture thickens and bubbles rise.
- Remove saucepan from heat.
- Transfer the curd into a large bowl.
- Place a piece of plastic wrap on top to prevent a skin from forming.
- Let the curd cool and thicken more.
- Store in the refrigerator.
Nutrition
Tips that Are Precious!
- Use Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. Avoid bottled lemon juice as it can be too acidic and ruin the taste.
- Check for Thickness: You’ll know the curd is ready when it visibly thickens and coats the back of a wooden spoon.
- Keep Heat Low: Maintain low heat; don’t rush by increasing heat, or the eggs may scramble.
- Continuous Whisking: Whisk the curd constantly until it’s off the heat to prevent scrambling and lumps.
- Consider a Double Boiler: If your stove lacks a low setting, use a double boiler to avoid overcooking the eggs.
- Prevent Skin Formation: Cover the curd with plastic wrap directly on top to prevent skin from forming as it cools.
- Cool Completely: Cool the curd entirely before using it as a cake filling for the right consistency.
- Use Cold Butter: Cold butter aids in cooling the curd faster and setting it properly.
- Set in Fridge: Allow the curd to set completely by refrigerating it.
