Lemon curd is a thick, spreadable, tangy custard-like conserve made of eggs, lemons and sugar. It can be used in many different desserts or on its own as a spread. Lemon curd tastes great with scones, spread between the layers of a cake, marbled into cheesecake, or baked in a tart. It should be stored in the refrigerator for up-to a week, but if you can't use it all up in a week it also freezes really well. The curd never freezes solid (it becomes a think ice-cream like texture) so you can scoop out as much as you need whenever you like.
I've tried a couple of different recipes but this one is my favorite because it uses whole eggs as opposed to only the yolks it is super tangy and has a smooth texture.
1 cup butter
1 1/3 sugar
3 tbsp lemon zest
1 cup fresh squeezed lemon juice
1 tsp corn starch
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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