This Lemon Curd recipe is incredibly easy to make, and is perfect in so many recipes or just amazing on some toast.
Lemon Juice: I recommend using freshly squeezed lemon juice. You will also need fresh lemons for the zest, approximately 3 large lemons. Lemon Zest: If you have never zested a lemon, you want to zest just the yellow skin, moving on to a different part of the lemon when you hit the white rind. You can see my recommendation for a zester linked below. Butter: I use salted butter in this recipe, but if you only have unsalted on hand, you might want to add a pinch of salt at the end. Eggs: You will use both whole eggs and egg whites which give the lemon curd an ideal texture. Sugar: Lemon Curd is a sweet spread, and it gets that sweetness from granulated sugar.
Heat the butter. Microwave until slightly melted, but not completely. Mix the rest of the ingredients. Whisk in the lemon zest, lemon juice, sugar, and then the eggs and egg yolks. Heat the mixture. Put the mixture back in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well Strain and refrigerate. Pour through a metal sieve and refrigerate until completely cool.
To reheat, you can pop it in the microwave again for a few seconds until it’s the consistency you like. You can also stir it in a small saucepan on the stove. Just make sure to stir it constantly so it doesn’t burn or scorch on the bottom. Only reheat what you plan on eating.
Lemon Bar Dip Lemon Cheesecake
