10 minute Lemon Curd
Seriously delicious and Zingy, this Quick and Easy Lemon Curd recipe could not be easier to make. If you have never made a jam or preserve before Lemon Curd is such an easy one to start with. If you need to make Lime Curd rather than Lemon Curd I have a recipe for that too Lime Curd Recipe.
How to Make Quick and Easy Lemon Curd
Quick and Easy Lemon Curd Recipe
Ingredients
Equipment
Method
- Juice and Zest 2 Lemons2 Lemons
- Blend together the sugar, salt and lemon zest for 20 seconds100g Sugar, 1 Pinch Salt
- Add the blended sugar mixture with the eggs and butter to a heatproof bowl over a saucepan of simmering water50g Unsalted Butter, 2 Large eggs
- Whisk using heatproof whisk as the mixture melts and combines
- Continue to stir over the heat until the mixture thickens. When the mixture is thick and creamy and coats the back of a spoon it is ready.
- Pour into a clean container and leave to cool completely before covering and refrigerating
Using a blender to make Lemon Curd delicious
I use a blender to blend together the lemon zest salt and sugar in this recipe but you don’t have to. If you don’t have a blender just pop all the ingredients straight into the heatproof bowl and continue from step 4 of the recipe. You could then pass the curd through a sieve before cooling if you don’t want lemon zest in your finished product.
I use my Nutribullet blender with the aim of releasing as much of the oil from the lemon zest as possible into the sugar. Its what makes this recipe so zingy and flavourful. Blending the sugar also makes sure it melts quickly that helps the process along
My favourite ways to use Lemon Curd
- Lemon Meringue Pie
- Lemon Yoghurt Parfaits
- Lemon fool
- Lemon curd cheesecake
- Lemon and blueberry muffins
- Lemon and yoghurt ice lollies
Storing Lemon Curd
Store in a sealed container or jar in the refrigerator for up to two weeks.
Lemon curd also freezes very well in zip lock bags or freezable air tight containers. Once frozen use within a month.
Yes and I have had success doing so. I found it worked best with 3 limes rather than 2 because the limes I used were quite a bit smaller than lemons. I also added a drop of green food colour to make the lime colour more vibrant but this isn’t necessary.
You can get lumps if you don’t stir the curd regularly while it is cooking.
It is not the same, Lemon Pie filling recipes usually include a thickening agent such as cornflour (cornstarch) where Lemon Curd does not.