Bright and Sunny Lemon Curd


Hi guys! Just dropping in to share a quick and easy recipe. Luscious, thick and beautiful sunny yellow Lemon Curd. This lemon curd is creamy and rich and melts in your mouth. Its summer sunshine on a spoon. If you love citrusy flavours, whip up a batch of this and enjoy the summery goodness. A jar of this also makes for a great hostess gift. It tastes so good that you could eat it by the spoonful. But I am listing a few ways of using it below:

  • Spread on bagels or toast for breakfast
  • Top crackers and biscuits with it for afternoon tea or midnight snack
  • Swirl into yogurt with dried fruits and granola
  • Topping for french toast, pan cakes or waffles
  • Filling for doughnuts and cupcakes
  • Filling for pies and tarts
  • Filling for layered cakes and other layered desserts
  • Topping for ice cream and frozen yogurt

I used limes to make this as limes have a sweeter flavour than lemons. But i have previously made this with lemons too and it was just as tasty.lemon curd


3 egg yolks

1 whole egg

1/2 cup lemon/lime juice

3/4 cup sugar

zest of 2 lemons

4 tbsp unsalted butter, cut into small cubes


In a small saucepan, whisk together egg yolks and egg until combined. Add sugar, lemon juice and zest and continue whisking until everything combines and t becomes creamy. Place the pan over medium heat, whisking constantly, until the curd thickens and can coat the back of a spoon, took me about 8 minutes. Remove the pan from heat and stir in butter, one cube at a time and stir to incorporate. Pass it through a strainer into a bowl or a jar, cover the surface with plastic wrap and refrigerate for at least 1 hour. Keep in fridge.lemon curdlemon curdlemon curd_5lemon curd_6Till next time. xx


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