Lemon curd is a wonderfully thick, yet soft and creamy, easily spreadable sweet-tart cream that is perfect on quick breads, muffins, cakes and more. This Lemon Curd recipe takes less than 10 minutes to whip together from start to finish.
One of my favorite quick desserts is to bake a basic lemon cake, poke holes in the top using the handle of a wooden spoon and spread 2-3 cups of prepared lemon curd over the top of the warm cake. Cool, refrigerate. Spread a thin layer of homemade whipped cream over the top just prior to serving.
1/2 cup unsalted butter, melted
Finely grated zest of 3 lemons
1 cup sugar
1 cup fresh lemon juice
3 Large eggs
In a microwave-safe bowl whisk sugar, eggs, lemon zest, and fresh lemon juice together.
Slowly whisk in the melted butter. Microwave on high for 5 minutes, whisking well after each minute. The mixture should be thick and bubbly and the temperature of the curd should reach 185F
Pour the Lemon curd into sterilized jars and seal., or store in the fridge up to 3 weeks.
Cook’s Notes: Do not substitute “Dried lemon zest” in this recipe as it just will NOT taste the same.
If you love lemons, you’ll adore this easy Lemon bar recipe too!
© Can Stock Photo Inc. / matka_Wariatka