Lemon Curd…it’s a strange name, don’t you think? I mean curd really doesn’t sound all that appetizing. For many years I had nothing to do with Lemon Curd, just because of the name. Then one day I went to a bakery to buy a dessert for my Grandfather’s birthday, and they were out of everything…except a Lemon Curd Tart and a Rhubarb Pie. Neither of them sounded good to me, but I wasn’t going empty-handed to my Grandfather’s house on his birthday. So, I picked the tart. To my surprise, it was absolutely delicious. Just the right amount of sweetness and tartness. I promise if you give it a chance, you will find that it is a fantastic surprise to the tastebuds!
Unless you are planning to make a large tart, a little goes a long way with Lemon Curd. This recipe makes about 1/2 cup of curd. It is just the right amount for you, and if you are feeling generous, maybe a little for your husband! This small-batch recipe is just the right amount for topping biscuits, pancakes, or even yogurt. I like to top club crackers with this curd. A little saltiness with the sweet and tart is a great combination and a great afternoon snack!
This recipe is so simple to make and really takes no time at all. First, cream softened butter with the sugar with an electric mixer for two minutes. Add in the egg and continue beating with the mixer for an additional minute. Next, add in the lemon juice and lemon zest and beat one more time to combine all the ingredients. Pour the mixture into a saucepan. Cook over medium-low heat. The key to making the Lemon Curd creamy and delicious is to continuously whisk it as it is cooking and to not let the curd come to a boil. The curd will be done when it has reached the desired thickness, has a glossy sheen, and is a smooth texture. Once you have completed cooking, pour it into a jar and chill for one hour.
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Try this Lemon Curd in my Lemon Surprise Cake recipe. It will brighten your day!
Lemon Curd (Perfect for Two)
Ingredients
- ¼ Cup Sugar
- 3 TBSP Salted Butter (Softened)
- 1 Lg Egg
- ¼ Cup Lemon Juice (Freashly Squeezed)
- 1 Lemon Zest
Instructions
- In a bowl, beat sugar and softened butter together with and electric mixer for 2 minutes.
- Add egg to sugar mixture and beat for 1 minute.
- Zest one lemon and add the lemon zest and lemon juice to the sugar mixture. Beat until combined.
- Pour mixture into a small saucepan and cook over low to medium heat, whisking continuously.
- Do not let curd come to a boil. Continue whisking over medium low heat for 10-12 minutes, until the curd thickens and has a smooth texture.
- Remove the curd from the heat and pour into a jar and chill for one hour.
Notes
- The mixture will look curdled after mixing all the ingredients together. This is normal. The mixture will become smooth while whisking during the cooking process.
- Put plastic wrap directly against the curd while chilling. This will keep a film from developing on the top of the curd.
- Lemon Curd can be used to top any sweet treat.
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