With its vibrant lemon flavor and bright yellow hue, lemon curd is incredibly versatile: spread it on scones or toast, swirl it into yogurt, or use it as a filling for pastries and cakes! It adds a refreshing citrusy kick that elevates any creation with its perfect balance of sweet and tart. Seriously, I had to stop myself from devouring it in one go, it’s addicting.

Let’s get making!

Whisk together the eggs, sugar, salt, lemon juice, and lemon zest until completely blended in a 2-quart saucepan.

Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until the mixture starts to thicken, about 10 minutes. The curd will thicken more as it cools. Remove the saucepan from the heat and quickly whisk in the cubed butter; strain the curd into a container.

Store in the refrigerator. Use on top of pavlovas, layered between cakes, smother on a scone, or even as a bread topping!

Check out the video on how to make it:

 

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Tangy Lemon Curd

This homemade lemon curd is sweet with just the right amount of tanginess that brings a burst of sunshine to any dish! Use it in cakes, on top of scones, just be careful not to finish it straight from the jar!

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Ingredients

  

• 3 large eggs
• ¾ cup white sugar
• ¼ salt
• ½ cup fresh lemon juice
• 1 tbsp grated lemon zest
• ½ cup unsalted butter cubed

Instructions

 

• In a large saucepan, whisk together the eggs, sugar, salt, lemon juice, and lemon zest until completely blended.
• Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until the mixture starts to thicken, about 10 minutes. The curd will thicken more as it cools.
• Remove the saucepan from the heat and quickly whisk in the cubed butter; strain the curd into a container. Store in the refrigerator. Use on top of pavlovas, scones, or even as a bread topping!