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5-Minute 5-Ingredient Lemon Curd

Lemon Curd

We all know that everything is better with butter, but everything is also lovelier with lemon! Thankfully there is plenty of both in my Five-Minute, Five-Ingredient Lemon Curd. This recipe is my go-to if I happen to have a a few lemons that are just going past their prime and eggs that need using up.

Bright, citrusy and velvety smooth, this curd is a go-to for last minute desserts. It’s the perfect topping for almost everything: dollop it on fresh scones or pancakes, toss it in a bowl with some whipped cream and a handful of raspberries or use it as a filling with my Angel Food Cake.
If you’re like my kids or me, you’ll enjoy this lovely lemon delicacy on its own by the spoonful!

Lemon Tips:

  • This may be self explanatory, but it is best to zest the lemon first, then juice.
  • Only zest the coloured rind of the citrus, never the white pith (which is very bitter).
  • Room-temperature lemons juice more easily than cold ones. Also, give your citrus a good roll with your hands before juicing.
  • YOU CAN FREEZE LEMON CURD?!? Yes,  you can freeze lemon curd, just thaw and eat.

Food Waste Tips:

  • This is a great way to use up egg yolks if you happen to have some leftover after using up the egg whites in a recipe.
  • YOU CAN FREEZE LEMON CURD?!? Yes, you can freeze lemon curd, just thaw and eat.

5-Minute, 5-Ingredient Lemon Curd

Christine Tizzard
We all know that everything is better with butter, but everything is also lovelier with lemon! Thankfully there is plenty of both in my Five-Minute, Five-Ingredient Lemon Curd.
Prep Time 5 mins
Cook Time 5 mins
Course Dessert, Sweet Sauces
Servings 1 cups

Ingredients
  

  • 3 large eggs
  • 1/2 cup honey or sugar
  • 1 Tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • Pinch sea salt
  • 6 Tbsp unsalted butter cut into cubes

Instructions
 

  • In a medium-sized saucepot, whisk together the eggs, honey, lemon juice and salt. Place over medium heat and stir with a heatproof spatula, wooden spoon or whisk until the mixture starts steaming and thick-ens enough to coat the back of a spoon. Turn off the heat, whisk in lemon zest and butter cubes until melted, about a minute.
  • Transfer curd into a bowl to cool. You can place a reusable silicon mat/topper, cut parchment or a layer of plastic wrap on the surface of the curd as it cools to help prevent a skin from forming.
  • Serve warm or cold. Curd will thicken as it chills. Curd lasts up to 1 week in the fridge.

Notes

LEMON TIPS
  • This may be self explanatory, but it is best to zest the lemon first, then juice.
  • Only zest the coloured rind of the citrus, never the white pith (which is very bitter).
  • Room-temperature lemons juice more easily than cold ones. Also, give your citrus a good roll with your hands before juicing.
  • YOU CAN FREEZE LEMON CURD?!? Yes,  you can freeze lemon curd, just thaw and eat.
Keyword apple butter, citrus, dessert, egg recipes,, egg yolks, lemon, lemon curd, lemons
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