It feels almost like spring is upon us & with the milder weather comes the all familiar change of taste in the foods we eat. We start wanting to have lighter, healthier (sometimes) options. That goes for desserts too, the fresher fruitier types become more attractive as opposed to those filling winter warmer desserts. My taste buds are tingling for something more lighter & fresher. With Pancake day just around the corner I can think of no better way to dress those bad boys up by adding a dollop of home made Lemon Curd on them!
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This curd is so versatile, it literally can be used in a multitude of recipes, Cheesecake being one of my favourites. You can use this on scones, toast, tarts, meringue, literally there are endless options! Today I’m going to show you 2 really easy fool proof ways to make your home made #nonasties Lemon Curd. Both of these versions are equally easy & don’t take much time to do. With little ingredients & big flavour this really is an all-rounder.
Too Easy Lemon Curd Recipe
This Lemon Curd is luscious, zesty, creamy & smooth. With two easy ways to make, it will soon become a regular in your kitchen & you’ll never want to buy a shop bought one again!
- 1/2 Cup Unsalted butter
- 1 1/4 Cups Sugar
- 3 Eggs
- 1 Cup Fresh Lemon Juice
- Lemon zest from 3 lemons
Microwave Method –
Melt the butter in the microwave or pan & set aside to cool slightly.
Whisk together sugar & eggs in a medium-sized microwave-safe bowl.
Whisk in lemon juice & zest.
Finally whisk in the butter.
Microwave on medium power for one minute. Stir.
Continue microwaving at full power in minute intervals, stirring after each interval until the mixture is thick enough to stick to the back of a spoon. (The curd will thicken as it cools.)
Strain curd through a fine-mesh sieve to remove zest.
Bain Marie Method –
In a small saucepan, combine sugar, lemon juice, lemon zest, & eggs.
Add the butter & cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture & the curd is thick enough to leave whisk marks, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don’t want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with cling film.
Make sure you keep temperatures low at all times.
Heating the egg too quickly will cause them to curdle, giving you scrambled eggs.
Whisking them over a double-boiler (or bain-marie) warms them just enough, but since the heat is indirect, it’s much harder to curdle them.
If using the Bain Marie method, there should be at least an inch of space between the water & the bottom of the bowl. Don’t let them touch.
This curd can be stored for up to 2 weeks in the fridge.
I must warn you though, once you make this, it won’t last long in the refrigerator! I could literally scoop it all up with a spoon & skip the whole spreading on scones, crepes, or filling cakes part. Much like my Monkey Butter Recipe which is pure lushness on a spoon (you can thank me later) 😛 you will wonder what you did before trying this.
Hey! Have you ever had a go at making Lemon Curd from scratch? What desserts would you add this to, or would you just eat it straight from the jar like me? Let me know in the comments below & don’t forget to share!!