Lemon curd is arguably one of the most decadent things on earth. While being extremely tangy, it is soft and velvety and delicate and sweet all at the same time.
This curd recipe is the easiest that I have ever made. No precarious whisking of eggs over the stove-top, trembling with the fear that they will cook and leave us with a scrambled eggs style dessert, no use of thermometers, nothing! Just mix everything together and then heat through until thick and smooth. The result is beautiful and delicious all the while necessitating minimal effort. My style of recipe in other words 😀
Lemon curd is super versatile in its uses. First and foremost comes of course the elegant lemon meringue pie (the “tarte au citron meringuée”), which can be presented in so many ways: as a classic pie, individual pies, terrines, a crumble, etc. Besides that it is also perfect on pancakes or crêpes, on ice cream or fruits as a filling in macaroons and sandwich cookies or even just smeared on toast for breakfast.
I will also have the classic lemon meringue pie recipe up on the blog soon so stay tuned😊
Lemon curd recipe
- 85 gr (6 tbsp) unsalted butter room temperature
- 200 gr (1 cup) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 160 ml (2/3 cup) fresh lemon juice
- zest from one medium to large lemon (before juicing the above)
In a bowl of a stand mixer beat together the butter and the sugar for a good while, it should be fully incorporated and start to become fluffy. Add the eggs and the yolks mix until incorporated, then add the lemon juice. The mixture will look a bit curdled but that’s no problem it will all melt together in on the stove top.
Transfer everything in the pot or a sauce pan, preferably a heavy bottomed one, and cook over low heat until the texture becomes smooth and velvety. The curdled effect will disappear as the butter melts. Increase a bit the heat, all the while stirring regularly until the mixture starts to thicken up. Remove from the stove top and add the lemon zest. Let the lemon curd cool down a bit.
Place some plastic wrap directly on the surface of the curd to prevent the crust from forming. If using immediately for a pie you can pour it while still a bit warm on the piecrust and let cool within the piecrust. If using later transfer the curd to a glass jar or any other storage recipient and store in the refrigerator (for up to a week) or in the freezer (for up to six months).