With a zingy burst of freshness, this LEMON CURD is the last bite of summer that you wouldn’t want to miss. Made with just 7 very simple ingredients, you can put this bright creamy curd on top of any dessert and BAM! An instant summer favorite! The best part about this is that you can enjoy making this recipe yourself with just a few quick, and easy steps!
Summer is one of the best seasons for sweets and it’s going by pretty fast. So let’s just stop for a while and bask in the season before it’s over.
I really love summer desserts because of the many fruity flavors you can try. I like lemon in particular because it gives the right tanginess that makes you feel refreshed. More so, if it’s served as a lemon curd on top of any delicious dessert!
In today’s post, I want to show you how you can make your dessert a bit sweeter, creamier, and tangy that will surely bring out an unforgettable summer zing!
What is Lemon Curd?
Lemon Curd is a type of fruit curd that is often placed on top of or used as a base for desserts. The ingredients usually include egg yolks, sugar, fruit juice, and zest although some recipes make use of egg whites and fat.
It is cooked gently until all the ingredients are combined and form a smooth creamy consistency. Traditionally, homemade lemon curd was used to top bread and scones as an afternoon delight served at tea time. Through the years, the mixture was used then in place of jam, cake fillings for small pastries, and tarts.
Today, the use of this mixture can be felt in different delicacies. From stuffing to baked goods, you’d know the familiar burst of citrusy sweetness on the first bite.
Preparing the Curd Ingredients
To make the lemon curd, we’re going to start by separating the eggs, you can do this by either transferring the yolk from one shell to another or the easier and faster way of using your hand to directly get the egg yolk out. (But that sounds like a whole lot of work. Isn’t it?).
Next, we work with the lemon. We need both the juices and the zest of this fruit. First, we have to zest the lemon. Make sure to wash the fruit thoroughly before you start extracting the zest. Use a hand grater to quickly get the zest out.
Pro Tip: If you want longer zests, run the fruit only in one direction. this will give you stronger bursts of lemon flavor.
Pro Tip: Since we want to get as much lemon juice as we can, here’s a tip on how to do this. Roll the fruits over a flat surface while applying pressure using the heel of your hand on them. This will loosen the lemon so that it will be easier to juice the fruit.
Lemon Curd Uses
It’s a sweet, citrusy, and custardy sauce that’s super delicious as it is, but this mixture is best served in desserts. So how do you use lemon curd? Here are some suggestions on where to use your homemade mixture.
Since we’re already talking about bursts of flavor, why not use your lemon curd as a filling for cream puffs. The flavor of the mixture will surely be a nice surprise when the filling pops in every bite.
And speaking of fillings, you can also use it as a filling for homemade doughnuts. The traditional shape of donuts doesn’t have the iconic hole. So, you can fill the center with whatever ingredient you like. And let me tell you, lemon curd is one of the best!
Tarts also need a good filling. The soft and creamy consistency of the lemon curd mixture complements the crumbly tart crust. (See our homemade Tart Crust HERE.)
Spread or Topping
Start your day with an extra special breakfast. Spread your regular toast with your homemade lemon curd instead of jam and a zingy day is just around the corner.
And let’s say you pass by your local bakeshop and you order your favorite scones. Now that’s something you can top your sweet zesty mixture with.
Then comes the weekend, you want to reward yourself with a glass of parfait. Put an extra layer of lemon curd in there and enjoy the sweet summer vibe in your dessert. Yum yum!
To top it off (pun intended😉), why not use a fresh batch of citrusy curd to decorate your freshly baked cupcake or cake? Surely, it will be one weekend to remember. You can start with this Lemon Sour Cream Pound Cake HERE.
Lemon curd can also be used as a base for your favorite dessert. Cheesecakes are way more awesome with an extra touch of zing. Mix the curd with the cheesecake base to give it an extra fruity flavor and top it off with different berries that go well with the lemon flavor.
Have you tried eating a bite-sized dream? Use your lemon curd to make your own Lemon Bars. You can view this how to make Lemon Bar recipe as a guide to your extraordinary summery dessert.
Lastly, you can make your own ice-cream (say what???) using your own lemon curd. Yes, you heard that right!! You can make your own citrusy iced dessert with your curd. So you don’t have to scream for ice cream.
How Long Will It Last?
If you plan to make a batch of fresh lemon curd ahead, the best preservation technique for this is to freeze it in an airtight container. This technique should make your mixture last for about 4 weeks.
But regular fruit curds would actually last up to 1-2 weeks when stored in the refrigerator.
It’s important to know that the shelf life of the curd may vary depending on your ingredients. The acidity levels of fresh lemons may be different from each other. The acid in the lemons acts as protection from bacteria build-up. This means that the higher the acidity, the more likely the shelf life will be longer.
More Fruity Dessert Recipes
Add more fruity treats to your menu with any of these scrumptious summer desserts!
How To Make Lemon Curd
In a medium saucepan, combine lemon juice and zest, sugar, salt and butter. Place saucepan over medium heat, stirring, until sugar is dissolved, and butter melted. Set aside. In a large mixing bowl, combine eggs and egg yolks until blended. Temper the egg mixture by adding a little of the butter mixture to the eggs. You do not want to cook the eggs.
Return tempered egg mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not let it boil, or the lemon curd will curdle. Remove from heat and continue to stir to stop the cooking. Transfer the lemon curd to a bowl. Cover the surface with plastic wrap, and let it cool for at least an hour.
- ½ - ¾ cup (120 ml) freshly squeezed lemon juice
- 3-4 lemons , for the juice and the zest
- 1 cup sugar
- ⅛ teaspoon salt
- ½ cup (1 stick) unsalted butter , at room temperature
- 3 large eggs
- 5 large egg yolks , at room temperature
- In a medium saucepan, combine lemon juice and zest, sugar, salt and butter
- Place saucepan over medium heat, stirring, until sugar is dissolved, and butter melted. Set aside.
- In a large mixing bowl, combine eggs and egg yolks until blended. Temper the egg mixture by adding a little of the butter mixture to the eggs. You do not want to cook the eggs.
- Return tempered egg mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not let it boil, or the lemon curd will curdle. Remove from heat and continue to stir to stop the cooking.
- Transfer the lemon curd to a bowl. Cover the surface with plastic wrap, and let it cool for at least an hour.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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