We all know that everything is better with butter, but everything is also lovelier with lemon! Thankfully there is plenty of both in my 5-Minute, 5-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
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 thickens 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
- 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.
Enjoyed our 5-minute, 5-ingredient lemon curd recipe? Check out our other dessert recipes or follow us on Instagram for more tips!
