hey, my lovely friends! If you ask any of my family, they’ll tell you that lemon is my favorite flavor XD I’ve been making this lemon curd recipe for several years now, and I always end up eating it by the spoonful because it’s just so good! It takes less than ten minutes to make and looks so pretty topped with blueberries. I’ve included a few tips and ways to use it as well.
Ingredients
Equipment
Method
- In a 1 quart saucepan, mix sugar and cornstarch. Stir in lemon peel, lemon juice, and eggs with whisk until blended.
- Cook over medium heat about two minutes, stirring constantly, until mixture thickens and boils.
- Remove from heat; transfer to bowl. Cover with plastic wrap and refrigerate 30 minutes or until completely cool.
recipe tips
- Stir all the ingredients together BEFORE turning on the heat. Otherwise, the eggs can get a little weird, especially if they’re cold from the fridge.
- I often use less sugar than the recipe calls for because I like the tart flavor!
- If you’re more than doubling the recipe, I’d recommend a larger saucepan so there’s room to mix everything together.
- It works best to let it cool on the counter before covering and putting in the fridge. That way it doesn’t create condensation on the plastic wrap and get watered down.
- Once the lemon curd starts to boil, it thickens VERY quickly. Pay close attention and keep stirring so it doesn’t burn.
ways to use it
- on top of yogurt with granola
- as filling for vanilla cupcakes
- as “icing” for sugar cookies
- as filling for macarons
- by itself XD
- in between cake layers
- in tarts or pies
