Maybe, like me, you made it to adulthood without tasting the tart, sweet goodness of a silky smooth lemon curd. And maybe, like me, you figure you’re not missing out on much. I mean, we’ve got lemon poppyseed muffins, right?
Yeah but . .. no.
Traditionally served in England with scones or toast at afternoon tea, lemon curd is an experience everyone should have at least once. Creamy and bursting with lemony citrus goodness, it’s perfect for adding a refreshing twist to cakes, cookies, and more. (Ideas below!)
And the lemon curd recipe itself? Easy peasy lemon squeezy, no thermometers required!
Ways To Use Lemon Curd
The best way to think of lemon curd is as a citrus version of jam or jelly. If your favorite jam goes well with whatever you’re considering, chances are lemon curd will too. Here are some ideas:
- As a filling in these thumbprint cookies
- Whipped into lemon mousse (my favorite way – recipe coming soon)
- Drizzled over cheesecake or pound cake
- Swirled into yogurt with nuts and blueberries (or any fruit you prefer)
- Spread on these lemon-blueberry scones or homemade biscuits
- Served with fresh fruit and whipped cream (or whipped coconut cream if dairy-free)
- As a filling for mini-tartlets
- Iced over paleo sugar cookies
Easy Lemon Curd Recipe
Smooth, creamy and bursting with citrus goodness, this easy lemon curd recipe is perfect for adding a refreshing twist to cakes, cookies, and more. Makes approximately 3/4 cup.
- 1/3 cup fresh lemon juice
- 1½ tsp lemon zest
- ½ cup light colored honey
- ½ tsp vanilla extract ((<a href="https://mommypotamus.com/how-to-make-vanilla-extract/">how to make vanilla extract</a>))
- 2 tbsp butter ((or coconut oil if dairy-free))
- 2 large eggs
Combine the lemon juice, zest and honey in a small saucepan and heat over medium low heat until the mixture is smooth and melted.
In a medium size bowl, whisk together the eggs.
Gradually, pour the warmed lemon/honey mixture into the bowl with the eggs, whisking constantly.
Pour the mixture through a strainer back into the pan.
Whisk and cook over medium heat for 6-8 minutes or until the mixture is thickened enough to coat the back of a spoon. You'll know the curd is ready when you can run a finger across the back of your spoon and the little line that forms doesn't immediately fill in. Don't worry if it's not as thick as you want – it will continue to thicken as it cools.
Give it one last good stir for 15-20 seconds, then remove it from heat and whisk in the vanilla and butter.
Pour into a clean jar and refrigerate until chilled, then serve.
Frequently Asked Questions
Can you freeze this lemon curd recipe?
Yes! The process is the same as you would use with freezer jam. Place it in a jar or freezable container with at least 1/4 inch of space at the top and store in the freezer for up to six months. When you’re ready to use it, transfer it to the fridge and let it thaw for a day or so before using.
Can I use meyer lemons?
Definitely! This recipe can be made with any variety of lemon, and meyer is a great choice.
Love Lemon? 5 More Ways To Use It
Lavender Lemonade – This refreshing lemonade is like your fave recipe from childhood, but with added aromatic notes of lavender and a hint of thyme. If you want to add a little extra pop, use sparkling mineral water.
Lemon Bread With Vanilla Glaze – Sweet and tangy, this bread is made with wholesome ingredients, and I’ve been told by one Starbucks Lemon Loaf lover that’s it’s just as delicious as store-bought.
Lemon Pepper Seasoning – The light citrus flavor in this seasoning melds perfectly with the deep, spicy notes of peppercorns. It’s super easy to make, too.
Homemade Limoncello – The tartness of this recipe is balanced with just the right amount of sweetness for a smooth, refreshing after dinner digestif. (After dinner drink that supports digestion.)
Lemon Bars – These bars from the Paleo Running Momma have a nut free, grain free shortbread crust with a sweet-tart lemon custard layer to top.
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