Tea Party Treat: Easy Lemon Curd

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Lemon curd is one of my favorite treats at a tea, or as a pastry filling. It’s full of nourishing real eggs, butter, and the seasonal citrus tang of lemons.

The following recipe is wonderfully simple (no egg-separating!), so you can impress your guests with little fuss. It’s a great alternative to the corn-syrup & cornstarch-based pastry fillings or frostings often found in store bakeries. (And it’s quicker to whip up than a trip to the store!)

I use an organic evaporated cane juice sugar in this. It’s a compromise between the processed white sugar and the healthier unrefined Sucanat I usually use for my family’s baking.

Easy Lemon Curd

1/4 Cup real Butter
1/2 Cup organic Sugar (evaporated cane juice)
2 BIG Lemons (juice & zest)
3 Large Eggs

Add water to the bottom of a double boiler over medium heat. Place butter, sugar, lemon zest, and lemon juice in the top of the double boiler. Bring the water to a simmer, and stir the ingredients occasionally until the butter is completely melted.

Meanwhile, whisk together the eggs in a small bowl. One the butter is melted, gradually pour the eggs into the mixture, while quickly whisking the mixture to combine. (A French Whisk works well.) Continue quickly whisking the mixture for the next few minutes until the curd thickens to the desired consistency (like a thick jam; not runny!). Pour into a bowl, and it will continue to thicken a bit more as it cools.

Serve with tea pastries or use as a cake filling. Serve immediately or refrigerate.

This post is part of:

Finer Things Friday at Amy’s Finer Things
Foodie Friday at Designs by Gollum
Frugal Friday at Life As Mom
Fight Back Friday at Food Renegade

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23 comments to Tea Party Treat: Easy Lemon Curd

  • [...] This post was mentioned on Twitter by frugalgranola, suzannah. suzannah said: love making this! RT @frugalgranola Easy Lemon Curd: Lemon curd is one of my favorite treats at a… http://goo.gl/fb/GX0cv [...]

  • That does it, Michele. I’m coming to live with you!

    Dd and I just made this (we were so desperate that we substituted 6 Tb bottled lemon juice for the fresh) and we’ve been licking the spoon!

    Thank you :)

    [Reply]

    Michele Reply:

    @Mrs. Graham Gardens, Oh, that would be so fun! Then I could use all your fun soaps. :)

    I ate bowls of this when I was pregnant, and craving lemons. Good stuff.

    Blessings,
    Michele

    [Reply]

  • Jesica

    Yay! I’m going to try this as a lime curd as well! Do you know how long it could be stored in the fridge? Thanks!

    [Reply]

    Michele Reply:

    @Jesica, Oh, it disappears way to fast around here for me to find out how long it could last. :) Sorry! Since limes are smaller, you’ll want 4 limes instead of 2 big lemons to make lime curd. Yum!

    Blessings,
    Michele

    [Reply]

    Jesica Reply:

    I made my first batch of lemon curd today and it is AWESOME!!! I’m thinking it would be really good on WW pancakes with fresh berries! My husband and I are trying to have another baby and I remember with my other pregnancy’s I craved lemons, so this will be a great alternative! Thanks again! :)

    [Reply]

  • This looks amazing; I’m going to have to try it. :)

    I was wondering how you’ve transitioned your family to using sucanat? I would like to use that instead of evap. cane juice, but honestly, the taste is so strong and different than sugar that often it changes the whole taste of the food. Even *I* don’t like that, and I’m the one leading the charge in this healthy eating endeavor! ;) Ideas would be greatly appreciated!

    [Reply]

    Michele Reply:

    @Emily, We’ve found the flavor of sucanat to be a lot like brown sugar, and enjoy it. Perhaps just substituting for part of the recipe at a time, until your tastes adjust? Good luck! :)
    Blessings,
    Michele

    [Reply]

  • I had no idea lemon curd was so easy to make! I love it so much, too – I HAVE to make this! Thank you for sharing the recipe!!

    Visiting from Foodie Friday!

    [Reply]

  • Ann

    Oh I can’t wait to make this. Looks yummy!

    [Reply]

  • Meg

    Ooh! This sounds so delish!

    Thanks for sharing!

    [Reply]

  • Debra

    This sounds so yummy! I was wondering about the safety of using raw eggs as it doesn’t sound like they get cooked all the way? Thanks!

    [Reply]

    Michele Reply:

    @Debra, Yes, the eggs do get cooked. You add them to the very hot sauce, and they will cook as you mix everything together for a few minutes.

    Using free-range eggs from a good, healthy farm will also help alleviate concerns with raw eggs, though. :)

    Blessings,
    Michele

    [Reply]

  • Meg

    This is SO GOOD! I’m going to take it to work with some scones for a breakfast we’re having. Thanks for the recipe! I can’t believe how easy it is!

    [Reply]

  • amanda

    this looks great. I have never had lemon curd, but my sister in law are going to make it this week. Thanks for sharing.

    [Reply]

  • Oh yum! While I was in Australia I kept seeing lemon curb and recipes for desserts with lemon curb in them. I can’t wait to make this!

    [Reply]

  • JMasters

    YUMMMMY! do you think this would freeze well? Maybe if i made a pastry with this as the filling and then froze the finished dessert?

    [Reply]

    Michele Reply:

    Sorry, I’ve never tried freezing it; I don’t know. :) Good idea, though!

    Blessings,
    Michele

    [Reply]

  • [...] make it even more decadent, top it with some homemade Lemon Curd or real whipped [...]

  • Michelle

    I wondered if bottled lemon juice and dried organic lemon peel would be acceptable substitutes when fresh lemons are not available. How did your batch with bottled lemon juice turn out?

    Michele, I made a double batch of your lemon curd, with fresh lemons, a few days ago. There is none left! It was delicious. My Moma, a former British subject, said it was the best lemon curd she has ever tasted in her whole life! Thank you for a great recipe.

    [Reply]

    Michelle Reply:

    I am having trouble with the ‘reply’ feature. My question regarding substituting bottled lemon juice for fresh lemons was in reply to Mrs. Graham Garden’s post of Jan 21.

    [Reply]

    Michele Reply:

    @Michelle, I think the lemon juice would work fine! :)

    To reply to Mrs. Graham Gardens, click on “reply” directly on her comment, not down at the end of all our comments. :)

    Thank you! I’m so glad you ladies enjoyed it.
    Blessings,
    Michele

    [Reply]

  • Sounds delightful Michele! I need to make some again! I love lemon curd!! :)

    [Reply]

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