I love this stuff! I can eat it straight out of the pan when I make it, but I try to stop myself. Earlier today, I whipped up a small batch to keep on hand. I might make some lemon bars tomorrow, so having this on hand will make that job just a little easier.
So, this morning after taking a stroll out to the garden I noticed about a million more lemons on the tree. I thought I would have to, again, make something with lemons. So far recently we have had lemonade, lemon pasta, lemon chicken, lemon risotto, a lemon drizzle cake and lemon zest and juice is added to just about everything these days. I don't think it will ever stop. I am not complaining, just simply stating there are only so many lemons one family can use! So, if you happen to live nearby, pop in for some lemons!
Note: If after whisking your lemon curd for the time stated below and it still isn't as thick as it should be, continue whisking for a further few minutes. If still no luck, add another egg and continue to whisk until it thickens up to the right consistency. Also, stated below I say juice from 3 lemons. This is approximate and based on small lemons. For this recipe you are looking for about 1/2 Cup of lemon juice.
I don't usually post non food photos, but I just simply could not resist. The tree is absolutely loaded with deliciously fresh lemons. I am considering a stand on the highway...ha!
Makes about 1 1/2 Cups/360 ml
3 Large eggs
3/4 Cup/150 grams white sugar
Juice from 3 lemons
4 Tablespoons butter
In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-8 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.
Can be used straight away or stored in a glass jar in the fridge for up to a month.
Lemon curd is delicious used as a filling for cakes, pies, tarts, on scones and the list goes on.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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