I had so many lemons and left-over eggs from a meringue experiment I thought I had better make lemon curd. My recipe for easy passion fruit curd is very popular on Drizzleanddip and I adapted it to make this lemon curd. The egg yolks of the free-range eggs I used were a deep orange, so the curd came out a lovely amber colour. I also used only the yolks vs a mix of whole eggs and yolks as per the recipe – but I have given both options.
Curd is great to have on hand and I always keep a jar stashed away in the freezer. It freezes so well. Even in glass. I love to stir it through Greek yoghurt and dollop it onto fruit salad or this Dutch baby pancake with blueberries and lemon. Or any of my 4 favourite pancake recipes really. Its lovely drizzled over a cake-like with this passionfruit curd loaf cake. You could adapt my no-bake granadilla meringues to lemon meringue or convert my passionfruit meringue ice cream into a lemon meringue ice cream. Or fill profiteroles as I did with these passion fruit profiteroles with white chocolate drizzle. It goes really well with muesli or these creamy overnight oats.
Lemon curd recipe
A delicious and simple lemon curd recipe using freshly squeezed lemon juice. This can be adapted to any citrus or passion fruit.
- Prep Time: 15 mins
- Cook Time: 15 - 20 mins
- Total Time: 13 minute
- Yield: about 2 cups / 500ml 1x
6 large eggs (free-range or organic only) – (or 6 egg yolks if this is what you have)
1 cup of sugar
1 cup of lemon juice
Heat the juice, butter and sugar in a heavy-based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 5 minutes).
Beat the eggs until fluffy in a bowl and then very quickly, pour about 1/4 of the warm liquid into the egg mixture while whisking all the time. This helps temper the mixture and prevent the eggs from curdling. Then pour that in with the remaining warm juice.
Place this all back on the heat and whisk constantly until the mixture becomes thick. Allow it to cool in the pot which further thickens it and then empty into a sterilised jar and store in the fridge. If you are using egg yolks only, it will take longer to thicken (about 20 minutes).
This is wonderful to have on hand to create a dessert. It can be sandwiched between sponge cakes or biscuits, poured over meringues, dolloped onto pancakes or turned into gooey tarts. It is also wonderful just spooned directly out the jar.
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