Easy and Luscious Lemon Curd
Super Easy Lemon Curd, a perfect topping for so many things and a fabulous topping for the best lemon scones.
When life hands you a bunch of lemons…phooey on lemonade….
make an easy Lemon Curd!
I have long wanted to try my hand at making lemon curd so when I was given a bag full of lemons picked from my sister in laws fabulous lemon tree just waiting to be made into something delicious I finally dove in and gave it a whirl.
This recipe is easy and even better tasting than I had expected.
I was going to top it with a perky little curl for the photographs but lemon peel refused to cooperate, it kept flopping instead of retaining its ringlet shape so I just went with it.
Then I realized it was nearly in a heart shape.
So I let it be a heart.
Such a delightful and easy lemon curd deserves to be served with something just as yummy, so I made some lemon scones. (recipe coming soon)
After I took these photos we decided to include a dollop of of Crème Fraiche that added enough creaminess to balance it all out.
A delightful quick and easy Lemon Curd recipe to serve as a topping or make lemon meringue pie with it. Some have noted that the egg whites would separate and come to the top during cooking. This is okay, it will just be a bit lumpy, no need to strain out. But if you want perfectly smooth curd do not melt the butter before hand instead cream softened butter, sugar and eggs with a hand mixer before adding the lemon juice. This 'denatures' the eggs so they do not tend to separate during cooking.Easy and Luscious Lemon Curd
Ingredients
Instructions
Notes
Some have noted that the egg whites would separate and come to the top during cooking. This is okay, it will just be a bit lumpy, no need to strain out. But if you want perfectly smooth curd do not melt the butter before hand instead cream softened butter, sugar and eggs with a hand mixer before adding the lemon juice. This ‘denatures’ the eggs so they do not tend to separate during cooking.
I have amended the recipe so this is added when you print it.
The scone recipe is similar to this one Cherry Scones with a few changes.
The recipe for the Best Lemon Scones is here.
Au revoir..for now.
You did nothing wrong, that is the egg whites cooking at a different rate then the rest. They can be stirred in no problem but if you want smoother curd I have added an addendum to my recipe that should solve your problem. 🙂
I’m not sure what I did wrong! Each time I put the lemon mixture back in the microwave for a minute, pieces of cooked egg white would be floating on the top. I stirred it well after removing the bits of egg. The melted butter was cool when I added it.