This idiot proof Lemon Curd formula takes under 10 minutes to make and uses fixings you as of now have at home! Made with lemons, margarine, sugar, and eggs, this basic lemony spread isn't just an extraordinary breakfast expansion for lemon darlings yet in addition an ideal filling for prepared products like cakes and treats!
My Raspberry Lemon Curd Cupcakes are an ideal model! They are loaded up with lemon curd which makes them so yummy and overflowing with lemon season. Right now, include a spoon of lemony goodness before heating so the lemon curd will be a shock after the main nibble.
Yet, this simple lemon spread tastes additionally incredible spread on toast, biscuits, or scones! An ideal expansion to an Afternoon Tea Party or to your next early lunch with companions.
- 1/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest, finely grated
- 2 large eggs, room temperature
- 1/4 cup butter, room temperature
- In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
- Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, 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 plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
- The curd keeps fresh in the refrigerator for about 1 week.
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