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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.

Yield: 2 cups

Easy and Luscious Lemon Curd

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A delightful quick and easy Lemon Curd recipe to serve as a topping or make lemon meringue pie with it.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Cup freshly squeezed lemon juice (make sure the lemons are room temp to get more juice)
• 1 Cup sugar
• 1/2 Cup Butter melted (see notes for alternative)
• 2 large eggs
• 1 Tbls Lemon zest

Instructions

1. Mix together all ingredients in a large microwavable bowl.
2. As it is cooking the mixture will bubble up, so use a bowl large enough that it won't boil over. For this amount use a bowl that can hold at least 8 cups
3. Microwave in 1 minute increments, it is important to stir well to keep mixing it together and prevent it from becoming grainy.
4. Microwave temps differ, so when mixture begins to thicken, coats the back of a spoon it is done which can be between 4 mins and 10 mins. Be careful not to overcook.
5. Stir well before putting into a storage container and place in refrigerator to cool and firm up. (or if making a pie put into baked pie shell)
6. See Notes!

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.

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.

 

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