Have you tried lemon curd yet? I finally gave into all the hype and made my own and let me tell you the hype is what it should be. This stuff is like liquid gold with a sweet, yet tart taste. I could literally eat it with a spoon. This Lemon Curd Recipe is the perfect topping for just about any dessert.
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Lemon Curd Recipe
If you follow along with me on Instagram, you know my love of food runs deep. I love a gorgeous recipe that is easy to photograph because the colors are just stunning. If you stop over there today, you’ll find another way to use your lemon curd. You can find it here. So simple right?! Lemon curd takes any dessert from fine to over-the-top amazing.
Plus, it’s not that difficult to make. You’ll definitely want some tools of the trade. The first thing you need is a lemon zester. I’m partial to this one because it’s super easy to manipulate. I’ve also used this one before and it might even do a better job of zesting, but it takes some getting used to. You’ll also want a lemon juicer. This one is by far my favorite because it’s sturdy and you don’t need to have strong hands to work it. You’ll also want a food processor to combine the lemon zest with the sugar. I’m partial to my Ninja because of the Auto IQ technology. Plus, I can use it for my smoothies and it’s so much easier to clean up then a regular blender.
Since we’re planning a rainbow birthday party for the Spring, I thought the lemon curd with a rainbow fruit salad would kick it up a notch. It certainly did! You’ll have everyone coming back for more fruit just because it has the lemon curd on it. I even ate my banana pieces, which I normally cannot handle unless it’s mixed into a smoothie or baked in bread.
Lemon Curd Recipe
A simple lemon curd recipe that turns any dessert into something elegant and delicious.
Ingredients
- 3 lemons zested
- 1 1/2 cup sugar
- 1 stick butter room temp
- 4 eggs
- 3 lemons juiced
- 1/8 tsp salt
Instructions
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Zest the three lemons over the 1 1/2 cups of sugar a in a food processor and then pulse so that the lemon zest is minced into the sugar.
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Cream the butter into the sugar mixture and then beat in the eggs one at a time. Add in the lemon juice and salt and mix well.
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Pour the mixture into a saucepan and cook over low heat until the lemon curd begins to thicken. Be sure to stir constantly {about 10 minutes}.
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Can in a pint size mason jar and refrigerate.
