Easy Lemon Curd Recipe
I’ve been making this simple lemon curd recipes for years. It comes together in less time than it takes to boil an egg. The flavour is sweet and tart with a citrusy zing that is unmistakably lemony and fresh. Everything you would expect from a good homemade lemon curd without the fuss. With just four ingredients, four minutes and one bowl, this has to be the quickest and most foolproof lemon curd recipe ever.
Delicious ways to use this Easy Lemon Curd
With winter just around the corner, it is the perfect time to start preserving. If you’re lucky enough to have a lemon tree in your garden, I’d bottle as many possible and hand them out to friends. There are so many wonderful ways to enjoy this classic homemade fruit preserve. We love it slathered on buttered toast or dolloped on cream scones. If you need a quick cheat’s ice cream, fold into softened vanilla ice cream and refreeze until firm. Often, I’ll add two heaped tablespoons of lemon curd to the batter of a lemon drizzle loaf. It also makes a lovely filling for a lemon curd cream cake and cheesecake, or spooned over a summery pavlova.
Easy Lemon Curd Recipe
Makes 300 ml
250 ml (1 cup) castor sugar
juice of 2 lemons, ( 80 ml or 1/3 cup)
2 whole eggs
60 g (1/2 stick) cold butter, cut into cubes
Place the sugar and lemon juice in a heatproof bowl and whisk to combine.
Add the eggs and whisk to combine.
Microwave on high for 1 minute. Whisk thoroughly. Place back in the microwave for another minute and repeat once more. Whisk again and cook for another 30 seconds. This means, you’ll have completed 3 1/2 minutes in total.
Whisk in the cubed butter.
Strain the curd, then pour into a sterilised jar and seal. Keeps best stored in the refrigerator. Once opened, use the lemon curd within 7 days.
For all the citrus lovers, here are two more curd recipes that I make often:
