Here’s the lemon curd recipe you’ll want to make.
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Lemon curd – that thick, bright yellow, sweet and tart spread.
I’m featuring here my friend Connie’s delicious lemon curd recipe. She gave me a jar and I was immediately hooked. This recipe of hers has the perfect balance of sweetness and tartness. Try it on Creamy Vanilla Bean Ice Cream. Or have it the traditional English way at afternoon tea served with scones. Or, simply have it plain as this recipe calls for a generous amount of lemon zest that makes every bite burst with fresh lemon flavor.
Thanks, Connie, for sharing this wonderful recipe!
Why homemade?
Lemon curd sounds like something difficult to make but it really isn’t. It involves simple ingredients and a short cooking time. The lemon curd is cooked on the stove top then transferred to sterilized canning jars. As long as the jars are sealed, they can last for one year when stored in a cool, dry place. For lemon lovers, this is the perfect way to have your lemon fix whenever the craving hits.
Making it at home also ensures you get the best quality ingredients in your lemon curd. No corn syrup, no thickeners, no preservatives. In other words, no taking chances. It’s all natural goodness.
How about Sous Vide Lemon Curd?
Although this recipe is cooked the traditional way, I’m interested in making it sous vide. It’s definitely on my list. I’ll make sure to share my findings so keep checking.
Other uses:
Use as filling for cakes or crepes.
Top a plain cake or a citrus-based cream pie.
Kick your yogurt up a notch by adding some lemon curd.
Top your toast with a dollop of lemon curd.
Or simply have it plain … yumm!
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Ingredients
Instructions
Explore more recipes at Of Food And Art.