I’ve got big plans for this lemon curd! A nice tall trifle is in the works and this bright lemony sauce will pair beautifully with a layer of crushed strawberries. Stay tuned for that! If you haven’t tried lemon curd now’s the time! It’s great on pancakes or crepes, spooned over yogurt or layered between a coconut cake.
I bought a big bag of organic lemons and went to work squeezing every last drop out! You’ll need 2/3 cup juice, about 4 good sized lemons. Now what to do with the rest?
This curd is thick, rich and a perfect balance of sweet and tart! It gets cooked over a pan of simmering water until it reaches 175 degrees. About five minutes is all it takes!
Lemon curd
Ingredients
- 3 oz butter, softened
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- ⅔ cup lemon juice
Instructions
- In a large bowl cream the butter and sugar.
- Add the eggs and egg yolks.
- Stir in the lemon juice. It will look curdled at this point.
- Place the bowl over a pan of simmering water and whisk continually until it reaches 175 degrees.
- Pour into a container and refrigerate.
This lemon curd looks delicious! The colour of it is simply lovely, and I’m pretty sure it tastes amazing too. Looking forward to the trifle. Your photos are beautiful and your blog is lovely. Keep up the great work. I’m looking forward to following it. 🙂
Thanks for the kind words! Have a great weekend 🙂
Angie
Just finished making this…beautiful colour, thick and lemony tartness! Amazing how it changed from the curdled look to a lovely lemon curd. Thank you!
Good to hear! Yes, those curdles can be alarming lol!