My recipe for a simple homemade lemon curd. Sunshine in a jar! Tangy and bright but not face-puckering sour, and not too sweet as many can be. Useful quick way to use up leftover egg yolks, it keeps for 2 weeks in the fridge. Dollop on pancakes, pikelets, scones, spread on toast!
Lemon Curd
This is a Quick Flick recipe!
This is a “quick flick” recipe which are simple recipes for handy things like sauces and sides. They are easy to make with few ingredients so I’ve skipped all my usual bells and whistles so I can get more of these to you – because they are useful to have in your arsenal!
Homemade lemon curd is simple to make and one of those things that store-bought can never compare to. You just can’t capture real bright lemon flavour in jars filled by machines that have been sitting on supermarket shelves for who-knows-how-long! 🙂
The way I make lemon curd is very simple. I don’t use a double boiler, just use a low heat on the stove and you won’t scramble the eggs. I do, however, like to rub the sugar with lemon zest as it really brings out the lemon flavour! It might sound fussy, but if you know me, you’d know I wouldn’t do it unless it really made a difference – and it does!
What you need for Lemon Curd
Here’s what you need to make Lemon Curd. Because I’m sharing this recipe as the filling for Pavlova Bombs which is today’s primary recipe, I am using all the leftover egg yolks from making the pavlova so this recipe is based on 3 egg yolks. Feel free to scale it up!
PS This is Pavlova Bombs. 🙂 Told you, they are even more fun than they sound – smash ’em!
How to make Lemon Curd
Just put everything in a saucepan and simmer until it thickens into a custard consistency! Be patient and cook this over a medium or medium low heat so the egg doesn’t scramble.
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Rub the sugar and zest together with your fingers. This really brings out the lemon flavour. I wouldn’t do this otherwise!
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Simmer to thicken – Whisk the yolks and sugar in a small saucepan until fully combined. Then whisk in the lemon juice, butter and a pinch of salt. Turn the stove onto medium, or medium low if it’s a strong burner and whisk constantly (but leisurely) as the mixture heats up and the butter melts. Once you see bubbles (~3 – 4 minutes), keep whisking constantly for 1 to 2 minutes until it becomes a custard consistency. You should be able to draw a path across the base and it will briefly hold before closing up.
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Cool – Transfer into a bowl through a sieve, to catch any little egg lumps.
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Cover with cling wrap touching the surface to prevent a skin from forming. Cool for 30 minutes on the counter then chill in the fridge for 2 hours before using. It will thicken more as it cools. Give it a good mix before using.
What to use Lemon Curd for
Because it’s got a thick spreadable, dollop-able consistency like custard, it can be used in so any more ways than pouring sauces! Here are some of my favourite ways to use it:
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Spread on toast, crumpets, scones and pikelets
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Dolloped on my breakfast fruit-yogurt-granola bowl, or on ice cream
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Swirled onto Pavlovas, piped into Mini Pavlovas or used inside Pavlova Bombs (this lemon curd accompanies that recipe)
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Spoon into tart shells for instant lemon tarts
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Layer in trifles or parfaits
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As a cake filling or between sponge layers
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Smeared over pancakes or waffles
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Dolloped in small jars and topped with cream to make instant lemon-dessert pots
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Eaten straight from the jar (no judgement)
Hope you enjoy! – Nagi x
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Lemon Curd
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Ingredients
- 3tbspcaster sugar(superfine sugar) – or regular / granulated sugar
- 1tbsplemon zest
- 1/4cuplemon juice
- 3egg yolks(from the eggs used in the meringue)
- 50g (3 1/2 tbsp)unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch ofsalt
Instructions
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Rub the sugar and zest together using your fingers in a small bowl (brings out lemon flavour).
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Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine (use a small whisk). Add lemon juice, butter and salt, then mix. Place on the stove over medium heat (or medium low, if your stove is strong).
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Thicken – Whisk every now and then as the butter is melting then constantly (but leisurely) once the butter is melted. When you see the first bubble (~3 to 4 minutes), whisk for 1 minute, then remove off the stove. It should have a custard like consistency – if not, keep cooking.
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Cool – Pour into a small bowl (strain, if you see little egg lumps). Immediately cover with cling wrap touching the surface. Cool on the counter for 30 minutes then refrigerate for 1 hour before using.
